Solid mead recipe - Page 2

**fatbloke** · 02-02-2012, 01:22 PM

Quote:

Originally Posted by tweake

i think D47 has a very narrow temp range to work in. if your temps are all over the show you may find it stops early. that can be a problem as it only goes to 14%.

And it produces a lot of fusels if you ferment it over 68f/20c ......apparently the analogy is paint thinner........

GinKings · 02-02-2012, 01:37 PM

Quote:

Originally Posted by tinman1

I know this goes against everything mead makers say, but I do a ginger mead about 4 times a year w/ exceptional results using Nottingham ale yeast. It's very tolerant, and doesn't dry out the mead like other yeasts can. I bottle most of mine as sparkling mead, and thats the only other yeast involved ( 1/4 package 1118 added , rehydrated , to bottling bucket).

Maybe I'm reading this wrong, but I'm not sure I understand this. I understand using Nottingham to get a sweeter mead. It has a low alcohol tolerance and will finish sweeter. The Nottingham leaves you with more residual sugar than you'd get with a wine yeast. Why add 1118 in the bottling bucket? That stuff eats anything! Unless you pasteurize it, what keeps it from eating all that residual sugar and creating bottle bombs?

**tinman1** · 02-02-2012, 03:00 PM

I rack mine about 5 times to get it crystal clear. That takes about 10 weeks minimum. By then, ain't much viable yeast left. Thats why I add just a little bit of rehydrated yeast ( generally about 1 cup of water w/ the yeast. Give it about 10-15 minutes to slurry up.)