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Old 04-03-2009, 04:48 PM   #21
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Remember this the next time that you plan on using EC-1118 in a mead! That is a beast of a yeast strain, and it is much like the Energizer bunny - keeps going and going....

Continued fermentation to total dryness, even as high as 20% ABV, is not unheard of when you use 1118. It is one of the first isolates of the strains traditionally used for secondary fermentation (the carbonation stage) in champagnes. It's doing what it was bred to do.

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Old 04-03-2009, 05:03 PM   #22
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Claphamsa.... will 750 ml do?

Thank you and Tusch for the remedy!

Producing video tonight, no time for mead testing/ racking, or attention sadly.... still perking every 3 seconds in the airlock...wondering if I have produced some super power nitrous consuming, abv lovin yeasties...

yes sir! that is quite sufficient
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Old 04-03-2009, 05:04 PM   #23
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Remember this the next time that you plan on using EC-1118 in a mead! That is a beast of a yeast strain, and it is much like the Energizer bunny - keeps going and going....

Continued fermentation to total dryness, even as high as 20% ABV, is not unheard of when you use 1118. It is one of the first isolates of the strains traditionally used for secondary fermentation (the carbonation stage) in champagnes. It's doing what it was bred to do.

what do you usually use.....yeast wise!
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Old 04-03-2009, 08:47 PM   #24
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What I use really depends on the recipe. Most of the yeasts that I've used in recent years are made by Lallemand -- I used to be a Red Star meadmaker, but either their strains, or my tastes, have changed.

For semi-sweet to dry traditional meads, I actually have developed a liking for Lallemand's R-HST (although it is a nitrogen hog, and gets stinky if you don't feed it properly), although ICV-D47 and DSM's Fermicru AR2 are also good. If I want the results on the very dry side I'll use either K1V-1116 or EC-1118. For "light fruit" melomels, I like 71B or DSM's Fermivin. For "red fruit" mels, when I want to extract maximum color I'll use RC-212; when I want maximum flavor extraction I'll use D-254, and when I want it to go absolutely bone-dry I'll use L2226.

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Old 04-03-2009, 10:22 PM   #25
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what would you use for sweet meade? lallemand?

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Old 04-06-2009, 04:33 AM   #26
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What I use really depends on the recipe. Most of the yeasts that I've used in recent years are made by Lallemand -- I used to be a Red Star meadmaker, but either their strains, or my tastes, have changed.

For semi-sweet to dry traditional meads, I actually have developed a liking for Lallemand's R-HST (although it is a nitrogen hog, and gets stinky if you don't feed it properly), although ICV-D47 and DSM's Fermicru AR2 are also good. If I want the results on the very dry side I'll use either K1V-1116 or EC-1118. For "light fruit" melomels, I like 71B or DSM's Fermivin. For "red fruit" mels, when I want to extract maximum color I'll use RC-212; when I want maximum flavor extraction I'll use D-254, and when I want it to go absolutely bone-dry I'll use L2226.
THANK YOU FOR THIS INFO!!

I was following (sort of) a recipe I found on a mead site...of course I had to switch things around since I can never settle on a freaking recipe... what you have shared is priceless, and I thank you for it!

Just got home from road trip (two days) and expected to have zero airlock activity......WRONG!!

The batch referrenced is perking away, albeit half the activity from three days ago (bubbling every two seconds as opposed to every second).

I have over 1200 photos (photographer is one of my side jobs) to go through so....racking will have to wait a couple days... but it is pretty clear this batch will be bone dry and then some!!
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Old 04-07-2009, 07:00 PM   #27
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what do you usually use.....yeast wise!
I've had great success with wyeast 4184. Works well with low gravity meads.
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