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Old 11-22-2007, 07:11 PM   #1
MikeRLynch
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Default American Ale Yeast for Mead

Has anyone tried this before? I got the idea from Basic Brewing Radio, and they said that the Wyeast 1056 yeast lent a nice fruity ester profile and didn't have any of the sulfur or diacetyl problems some other meads have. Some of the other beer yeasts they tried were terrible apparently. I've got a gallon in the closet right now, I was just wondering if anyone has been down this road before.

mike



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Old 11-22-2007, 10:09 PM   #2
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I've used Safale US-05 for some 8% meads and had little trouble. One came out very clean and the other developed some hefe-weizen clove and banana aroma.



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Old 11-23-2007, 02:17 AM   #3
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I was wondering how a hefe yeast might do in a mead, it might warrent some investigation. The banana clove thing might go well. Well I've got all 8 of my one gallon jugs full and popping, so I guess that idea will go on the back burner

mike

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Old 11-23-2007, 04:34 AM   #4
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It tasted great with the clove and honey, but I doubt that the flavours will remain. Even at 8% I plan on aging this at least 6 months.

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Old 11-23-2007, 02:35 PM   #5
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You might read "The Great Mead Experiment" http://www.oregonbrewcrew.com/ A broad range of yeasts starting with the same honey mix.

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Old 11-23-2007, 03:31 PM   #6
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Quote:
Originally Posted by MLynchLtd
I was wondering how a hefe yeast might do in a mead, it might warrent some investigation. The banana clove thing might go well. Well I've got all 8 of my one gallon jugs full and popping, so I guess that idea will go on the back burner

mike
We used 3068 for a cyser. It's been in secondary for quite a while now, but tasted it a few weeks ago and it's dang fine. Highly recommended.
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Old 11-23-2007, 03:53 PM   #7
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I used a lot of Edme ale yeast back in the day. Now it goes by the name Saf-ale S-33 from Fermentis.

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Old 02-09-2008, 04:03 PM   #8
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Quote:
Originally Posted by Moonpile
We used 3068 for a cyser. It's been in secondary for quite a while now, but tasted it a few weeks ago and it's dang fine. Highly recommended.
Here, here. I second the 3068 in Ed's apfelwein. Very good flavor.
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Old 06-07-2009, 08:54 PM   #9
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I just started a batch of mead, my first one, it is basically Yooper's JOAM except I used the yeast from a couple of my bottle conditioned belgian wheat homebrews. I figured that the belgian abby would compliment the orange in the mead well, and it has an alcohol tolerance of 12% abv so it would ferment enough to leave a nice level of sweetness but not too much.

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Old 06-08-2009, 10:19 PM   #10
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Quote:
Originally Posted by malkore View Post
I used a lot of Edme ale yeast back in the day. Now it goes by the name Saf-ale S-33 from Fermentis.
Hey, malkore! I remember the EDME yeast with fondness, and I still have an unopened pack of it, although after over 10 years of storage it probably isn't good for anything except possibly yeast nutrient!

I also fondly remember their cans of DMS, Diastatic Malt Syrup, which I used for many partial grain recipes in the past because they processed it at a low enough temperature that the diastatic enzymes were not denatured -- great stuff for problematic mashes! Unfortunately some issues with salmonella in canned goods (peanut butter, not malt! GRRR!!!) resulted in it being withdrawn from the US market. Our loss....


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