to go with our concoction. We have slightly conflicting reports on why our mead has yet to start fermenting, but we'll know soon.One theory is that we used bleach, and the extra chemicals killed everything, both in the new and old yeast batches, but also in the honey-water must itself.
The second is that we just didn't have nutrient in there, and our yeast is still alive. We're going to start by testing the second theory, and adding yeast nutrient directly to our musty carboy. Wow, that sounds so wrong. If that doesn't work, we'll start a batch of yeast in a container that wasn't cleaned by bleach, using the yeast nutrient again, and then pitching it after it gets going and seeing what happens.
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