So I made a trip to the grocery store... - Page 2

bengerman · 12-13-2011, 02:08 AM

Quote:

Originally Posted by Golddiggie

I would never advise using bread yeast in a mead (or beer, or wine)... From everything I've heard/read it produces inferior results. While it could make something that you could drink, without retching, you won't get as good a result as if you had used a wine yeast. After all, mead IS honey wine...

Check out JOAM. Tasty stuff, and it uses bread yeast. The big downside is that it doesn't flocc well, so you have to use extreme care when racking.

CM4OSU · 12-13-2011, 08:51 AM

I opened one up today to stir it up and reoxygenate, it smelled like it had developed quite a bit of alcohol. So I gave it a little taste and it was VERY limey, so I added some more honey to sweeten it up. From the sip I put in a shot glass, I would guess it's at about 8 or 9 percent. Was reoxygenating/adding more honey a good idea? When should I get that lime out of there so it doesn't hijack the flavor? It's not overwhelming, but I could see it becoming that way. On a second note, I noticed that it fizzed up quite a bit like it was already carbonated when I gave it a shake, as in it created pressure in the bottle. Is this normal?

**huesmann** · 12-14-2011, 12:25 PM

Yes, don't knock the JOAM til you've trie it.