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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Us-o5?
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Old 10-19-2010, 05:49 PM   #1
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Default Us-o5?

How is us-o5 in a simple mead? Thinking of doing joes with apple juice in place of water and pitching O5. Have not made much mead and could use some advice thanks

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Old 10-19-2010, 06:09 PM   #2
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I used US-05 in a Nugget (Hop) methiglin, I was pretty pleased: fermentation and clearing were quick, hop flavor came through well, no hot alchohols (I was only looking for 11%). The apple juice should help some, but nutrients will still be key, make sure your gravity doesnt go past the abilities of the yeast and it should be fine.

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Old 10-19-2010, 06:43 PM   #3
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I've used US-05 to ferment out a light cyser. I took mine to %10 but I think it will go up to around %12. It took mine about 2 months to ferment because I didn't use any nutrients/energizer. By using nutrients and SNA the ferment will go faster and finish in about 2-3 weeks. Do you have a hydrometer and have you used the honey spread sheet in the FAQ?

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Old 10-20-2010, 03:47 AM   #4
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I do have a hydrometer but have not seen the honey spread sheet? What is it?

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Old 10-20-2010, 04:02 AM   #5
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it'll stop around 10-11%, but will be very clean. stop it from going too dry

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Old 10-20-2010, 04:03 AM   #6
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click on the mead forum here and look at the sticky's from hightest.

It's a good resource!

I haven't made meads with US-05, but I imagine the result would be great for a ~10% mead!

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Old 10-20-2010, 02:19 PM   #7
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I think it is a much better choice to use than the Wyeast sweet mead yeast.

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Old 10-20-2010, 03:41 PM   #8
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Thanks guys. Yep I'm looking to make a sweet mead so sounds like this should work out great

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(1968)Warsaw Pact IPA
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Old 10-20-2010, 05:56 PM   #9
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I've made a mead (again, around 10%) with Wyeast 1056, which is essentially the same thing. I fermented at room temp, which pushed up the fruity esters from the beer yeast. Came out very nice.

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Old 10-20-2010, 08:12 PM   #10
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When I used US-05 the end result was very tasty. I used orange blossom honey and it had a very strong orange blossom honey taste. It turned out better than any of the other batches I have done with wine yeast (71b, D47, K1V1116) It was completely dry but had a sweet taste. I ruined it when I carbed it trying to use more honey and champaign yeast. I'm trying this cyser again this fall with cider from the mill and I'm not going to carb unless someone lets me use their keg setup to force carb.

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