Newbie questions, yeast advice?

turtlescales · 12-28-2011, 05:27 PM

I am getting ready to make my first few single gallon batches of mead and have some silly n00b questions for ya'll.

Recipes I am working on-
Raspberry- 3.5 lbs clover honey, 1 pound raspberries (either frozen or puree), juice of 1 lemon and 1 orange, energizer, nutrient, and spring water. I am planning on adding the berries during secondary, to preserve a birght berry flavor and in hopes that at this stage there will be less of an issue with the berries foaming.

Vanilla- 3.5 lbs orange blossom honey, 2 vanilla beans, energizer and nutrient, 3TBS strong Earl Grey Tea, spring water, and maybe 1/2 cup orange juice for acidity? The vanilla beans will be cut lengthwise and steamed in a muslin or nylon bag, before being added during secondary ferment.

Bochet- 3.5 lbs of whatever honey is left from above 2 batches as well as a jar of honey from my native UP. Will caramelize until nearly black, following the advice in the bochet thread. Plan to add nutrient and energizer to this as well, and of course spring water.

I am aiming for a moderate to sweet end product.

We may or not be moving in a couple months or so, a faster yeast may be my best option though I plan on aging awhile. Another factor, we live in Austin TX. It gets hot here, stupidly hot. Granted, I am a cold loving Yooper, so our place doesn't get above 68 degrees if I can help it but things happen. Then again it is December and sometimes it is even almost cold out, so maybe a non issue.

I am debating a few strains... I like the Lalvin brand, I appreciate the readily available information the company provices.

EC-1118- the wide range of temperatures and pH values this one can tolerate is very appealing to me as a first timer. I am not wanting to reach the 18% alcohol tolerance of this strain (if I overcalculate the amount of honey and nutrients) and I am sure I will have to back sweeten. (and be careful to avoid bottle bombs.)

D-47- This one just sounds like a nice yeast for a sweet mead from what I have read, and the 14% alcohol tolerance seems a bit less likely to give me something that will take a few years to mellow down to drinkable. I am somwhat concerned over the temperature tolerance.

71B-1122- I am wondering if this one is a good in between? Nice range of temperature tolerance, fairly fast fermentation. I have not been able to find as much information about this strain and the sweetness of the meads it produces however.

For nutrients, I will probably go with Fermaid K and the energizer from my LBHS, staggered. Any advice or suggestions?

**fatbloke** · 12-28-2011, 06:31 PM

EC-1118 is famous for blowing aromatics and some more subtle flavours straight out the airlock.

D47 is known for fusels if fermented over 70F.

If its got fruit in it, then the 71B is good, its only downside is that you wouldn't want to leave a finished brew on the lees. It's not worth panicing over, but attention to the racking is worth while.

If its not got fruit in it, then I'd suggest K1V-1116. Reasonably quick fermenter, low nutrient requirements, wide temp range. It's a good all rounder for meads and ages beautifully.

turtlescales · 12-28-2011, 07:12 PM

Thank you fatbloke, I appreciate your help a lot. I was planning on racking every 30 days or so after primary ferment depending on sediment buildup, is that acceptable for the 71B? Or do you mean for bulk aging after secondary?