Leap Year Mead 2 - Page 2

**BigKahuna** · 02-08-2008, 10:39 PM

Does anyone know what the Pasteur Champagne Yeast will tolerate? I would be for going to a potential near what it can handle to keep it dry. If it'll go 13 or 18%...Let's do it.
On the vanilla bit...I saw a recipe for 2 beans and 8 oz of extract. I'm totally against the extract, but it makes me wonder about the 2 bean question I posed earlier.

BuffaloSabresBrewer · 02-08-2008, 10:44 PM

Id like to avoid the extract also. Short list of ingredients.

**Nurmey** · 02-08-2008, 11:08 PM

Quote:

Originally Posted by BigKahuna

Does anyone know what the Pasteur Champagne Yeast will tolerate? I would be for going to a potential near what it can handle to keep it dry. If it'll go 13 or 18%...Let's do it.

Here is some info on the proposed yeast

RED STAR Pasteur Champagne Dry
Dry White, Cabernet, Port, Cider, Mead, Fruits
Temp Range (°F): 59-86° F
Alcohol Tolerance Level (%): 13-15%
Fermentation speed: Fast
Flocculation: Medium-Low
White and some red, no tirage, restarts stuck fermentation. Not for sparkling wines. Will readily ferment to dryness.
Produces a very dry, clean mead. It can make a pretty alcoholic mead. Good ethanol tolerance. Minimal off-tastes. High alcohol tolerance.

BuffaloSabresBrewer · 02-08-2008, 11:16 PM

I have heard champagne yeast will give you an extremely dry mead. Will that yeast give us something too dry?

**Nurmey** · 02-09-2008, 12:09 AM

I think it will be very dry. I'm good with a different yeast but would prefer to keep with an easy to purchase dry yeast.

How about this one?

LALVIN ICV D-47 Côte de Rhône
Dry White, Blush, Sweet Mead
Temp Range (°F): 50-86°F
Alcohol Tolerance Level (%): 12-14%
Ferm. Speed: Moderate
Flocculation: Medium
Contributes mouthfeel in Chard and other whites, sweet mead. Can metabolize about 33% of available malic acid.
Makes mead with nice crisp character. Leaves a nice white zinfandel character that some people dislike but others love.Yields chardonnay buttery flavors. Good with cysers. Be sure to supplement with yeast nutrients, especially usable nitrogen.

Lalvin D-47 cost about a buck and can be found at most LHBS. I've used it in ciders and really liked it.

**BigKahuna** · 02-09-2008, 02:13 PM

Looks like the Pasteur Champagne Yeast will tolerate a bit more alcohol, I wonder if that is a better choice?
Does anyone know how much honey per gallon it takes to hit the 13% or 14% mark?
I am not sure if we want to go any bigger than that, seems like there is a lot of us "Newb's" going to participate, and I want to make sure we are all successful.

**BigKahuna** · 02-09-2008, 02:19 PM

I'm ok with the Lalvin yeast, but I thought we were shooting for dry? It's up to the committee.

Don "Ho" · 02-09-2008, 05:09 PM

How much of the Leap Year Mead is everyone making. I will have to get either another pail or carboy anyway.

Just as I was starting to get a little patience, Here I go getting antsy again!!

Don "Ho"

**BigKahuna** · 02-09-2008, 05:25 PM

I am going to make 5 gallons if I have enough honey (Depends on how much we decide to use) or 3 if I can't get more. I am hoping someone will make LOTS!!!

nealf · 02-09-2008, 09:36 PM

1 gallon here... Just picked up a 1 gallon carboy; and found a local apiary with some honey.

Neal