Ss Brewing Technologies Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Blending Yeast
Reply
 
LinkBack Thread Tools
Old 07-21-2007, 04:52 PM   #1
MikeRLynch
Feedback Score: 0 reviews
 
MikeRLynch's Avatar
Recipes 
 
Join Date: Nov 2006
Location: Connecticut
Posts: 917
Liked 8 Times on 8 Posts

Default Blending Yeast

Hey all,

I just bottled my traditional mead from clover honey today, and came across something interesting. I used Red Star champagne yeast for the initial ferment, and after 30 days the SG was only down to 1.03. I wanted a dry mead, so I pitched half a packet of Lalvin d-47 and let it go another 2 months. The FG is now .990 and has a smooth, light body with a creamier mouthfeel.

I made a cider before with d-47 only, and I don't know if it's the yeast or the temps i'm fermenting at (a bit high), but the flavor and mouthfeel was all butter. Very creamy and not at all what I was looking for in a cider. However I thought maybe the d-47 would do the same thing for the mead, taking the edge off of a sharp dry flavor with the buttery notes. Interestingly enough, it worked! Here's the recipe summary:

Batch #24 – Traditional Mead
Yield: 1 gal

Ingredients: 3 lbs Clover Honey, Pasteur Champagne yeast, d-47 yeast, nutrient, topped to 1 gal with water.

OG: 1.09
FG: .990
Approx ABV: 13.5% (!)

This is extreamly smooth for a high ABV mead, and it seems to have matured very quickly (3 months old at time of tasting, includes primary fermentation). Have you guys ever used two different types of yeast to achieve a combination of flavor profiles?

I'll crosspost this in the mead forum too

mike

__________________
Lost Elm Brewing Co.
Stafford Springs, CT

Follow us on Twitter
Like us on Facebook
MikeRLynch is offline
 
Reply With Quote Quick reply to this message
Old 07-21-2007, 05:30 PM   #2
homebrewer_99
Feedback Score: 0 reviews
 
homebrewer_99's Avatar
Recipes 
 
Join Date: Feb 2005
Location: Atkinson (near the Quad Cities), IL
Posts: 17,951
Liked 85 Times on 75 Posts
Likes Given: 1

Default

I use the D-47 yeast for my meads too. I prefer them dry to sweet.

Apparently, the D-47 ate up all the fermentables, good and bad, remaining in your mead. That's good info to know.

__________________
HB Bill
homebrewer_99 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Blending beers lurker18 Extract Brewing 2 08-31-2009 01:48 PM
blending killian Bottling/Kegging 8 03-24-2009 06:39 PM
Yeast Blending OllieS.Bishop General Beer Discussion 2 03-13-2009 08:10 PM
Blending MikeRLynch Mead Forum 1 10-26-2008 03:40 PM
Yeast Blending Ó Flannagáin Recipes/Ingredients 4 04-05-2007 05:19 PM