Batch of MAOM - Page 2

malkore · 06-05-2009, 10:36 PM

I'd pitch in the champaign yeast now, so you don't have to mess with a starter. mixing yeasts isn't risky. the champagne will just outcompete the coopers.

it might end up being dry though, and take a year to age to peak flavor. hard to say.

Bradinator · 06-08-2009, 02:00 PM

Alright. I will pitch that yeast tonight and let you know how it turns out.

Edit:

Oh one more thing: Would you recommend rehydrating the yeast before pitching it? I tossed the ale yeast in dry.

Bradinator · 06-09-2009, 04:38 AM

I re-hydrated and re-pitched my 1118 yeast into the mead. I took a sample and measure the SC before hand as well. Tried a few sips of it and you know, its not that bad. Its still pretty sweet and fizzy, but I think its pretty much nil in the alcohol department.

Heres hoping that this new yeast remedies that.

Bradinator · 05-20-2010, 02:49 AM

I just cracked open bottle with just under a year of conditioning... And it is absolutely divine! Absolutely worth the wait!

Rainyn · 05-20-2010, 08:15 AM

Cool, thanks for coming back to let us know. Did you bottle (and if so how long did it sit in bottle?) or what have you done with it since you last posted?

Bradinator · 05-20-2010, 01:43 PM

Honestly I did not take great notes for this homebrew, but I believe I let it sit for 2 month in the fermentor and moved it into glass bottles for which they sat in my basement for around 9 months (I bottled them the day after my birthday at the end of July of last year).

This really does improve with age as I had made a habit of trying a bottle a month after the first 5 months of conditioning. At five to eight months it was still very, very raw. At this point I only wish I had made more the 2 liters of this because I think I only have 1 bottle left! That bottle is going to sit in my basement until my birthday, exactly one year after bottling.

If only I had known today what I did not nearly a year ago, I would have started another batch.