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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Orange Blossom - yeast question
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Old 01-14-2013, 02:35 AM   #1
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Default Orange Blossom - yeast question

The grocery store had some orange blossom honey on sale tonight, so I picked up a 7 pounds. I have not had a chance to make a batch of mead with it before and thought it would be fun to use something other than wildflower.

Before I started it, I wanted to see which yeast people have had the most success with when making a traditional mead with orange blossom honey?

(I was thikning about a 2 gallon batch with 6lbs and save the last one for backsweetening)

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Old 01-14-2013, 04:10 AM   #2
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You probably won't find a clear winner for traditionals. Anything from lalvin or the red star yeasts can shine. The important thing is procedure: SNA, temp control, aeration, etc. As far as backsweetening, these will take your recipe relatively dry.

I guess my next traditional I will use ... K1V? We'll see, tho.

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Old 01-14-2013, 05:09 AM   #3
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You probably won't find a clear winner for traditionals. Anything from lalvin or the red star yeasts can shine. The important thing is procedure: SNA, temp control, aeration, etc. As far as backsweetening, these will take your recipe relatively dry.

I guess my next traditional I will use ... K1V? We'll see, tho.
First choice for me would be D21. Though second choice would be K1-V1116.
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Old 01-14-2013, 06:47 AM   #4
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I'm a 71b-1122 and d47 fan

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Old 01-14-2013, 06:50 AM   #5
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I'm a 71b-1122 and d47 fan
I like those too. Pretty much all I use anymore.

And to the OP, orange blossom is a great honey for meads and their variants. Just finished up a 60 lb pail I bought less than a year ago.
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Old 01-14-2013, 08:45 PM   #6
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Sounds good.

I keep thinking about getting a pail at some point since I really like the honey. This is my first chance to make mead with it.

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Old 01-15-2013, 06:57 AM   #7
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have you guys tried the Melia made by Rabbit's Foot Meadery? I was wondering if that's what you would use to make it since it's an Orange Blossom Mead

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Old 01-19-2013, 01:48 AM   #8
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I made a blackberry melomel with orange blossom and D-47 that came out so good my wife fell in love with me again. I started another batch 2weeks ago.
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Old 01-19-2013, 08:55 AM   #9
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Both D47 and 71B carry caveats worthy of mention.

D47 should be fermented below 70F as it's been found to produce fusels in honey musts when fermented above that....

71B produces a nice(r) tasting young mead but if its left on the lees its been found that it can give autolysis type off flavours - the suggested maximum time that seems ok is about 2 months after the completion of the ferment. Now that seems to be a guesstimate but people from various forums indicate that time span as being ok.....

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Old 01-19-2013, 02:54 PM   #10
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Both D47 and 71B carry caveats worthy of mention.

D47 should be fermented below 70F as it's been found to produce fusels in honey musts when fermented above that....

71B produces a nice(r) tasting young mead but if its left on the lees its been found that it can give autolysis type off flavours - the suggested maximum time that seems ok is about 2 months after the completion of the ferment. Now that seems to be a guesstimate but people from various forums indicate that time span as being ok.....
I agree with fat bloke d47 is great I keep my temp around 58 when using it....once tho I let it go at 68 to 70 and the Mead has a bit of an off flavor that every one could taste.....

71b how ever is my baby when adding fruit I never let set more then a month and then I rack it once a months after. Its my impatient yeast LOL. Gives me some thing to do while the d47 ages
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