This is our second batch of mead:
We are not getting any action from fermentation and it has been two days. Can the yeast be bad even if it is not past expiration? When you hydrate the yeast with luke warm water should there be an visible signs that the yeast is alive?
I have a book that says you don't stir the yeast into the must but the directions in the recipe says you do, so we did. Any idea if this it the problem?