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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Wyeast 4184
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Old 10-13-2012, 12:59 PM   #11
fatbloke
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Originally Posted by Timper-325 View Post
Im hoping this will work.

Fermax Nutrient?
Should work fine, as far as I understand.

Personally, I haven't had good experiences with this yeast. Both attempts stuck and I ended up restarting the batches with K1-V1116.

Whether it was because I started the batches too high, when it may have been better to start with a gravity that would have produced a batch closer to the yeasts maximum tolerance, or something like that I can't say.

What I do know, is that it doesn't matter what "they" call these yeasts. How in hells name to the likes of Wyeast or White labs (both produce "mead yeasts") know what yeast was used historically, when there would have been no way of knowing as nothing clear was actually written down.....

I suppose they could have conducted tests to try and mimick archaic recipes or something like that.

Personally, I'll stick to using dry yeasts. I've never had any problems with those.......
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Old 10-19-2012, 05:11 PM   #12
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Arpolis, your a genius. Thank you soo much your advise was perfect. My mead is fermenting strong. Ill be sure and post my results in a few weeks.

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Old 10-19-2012, 05:39 PM   #13
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Can anyone tell me what i need to stop all fermentation so i can back sweeten without risk of further fermentation?

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Old 10-20-2012, 02:44 AM   #14
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Quote:
Originally Posted by Arpolis
It sounds pretty classic for the Wyeast sweet mead yeast. I think you have a stuck fermentation. I would suggest a different yeast like Lalvin K1V-1116 or Lalvin EC-1118 to re-start this but that will take you dry which means you will need to stabilize with Camden and potassium sorbate to allow you to add more honey to taste when the fermentation has stopped and cleared
Gl
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Old 10-20-2012, 04:17 AM   #15
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Oh yeah. You did say that. Thanks again

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Old 10-20-2012, 02:42 PM   #16
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Arpolis, your a genius. Thank you soo much your advise was perfect. My mead is fermenting strong. Ill be sure and post my results in a few weeks.
TY, I am glad it is up and running. So you actually used the sweet mead again or did you go with the Lalvin yeast?

Best of luck with your brew.
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Old 10-20-2012, 03:26 PM   #17
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I used lalvin i didnt want to take a chance on the wyeast. I may use both my remaining wyeast in my next batch..... Maybe.

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Old 11-05-2012, 08:06 AM   #18
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Update. OG 1.114 , FG .998 16% ABV.

I completed my first racking and added 5 crushed tablets to 5 gallons.

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Old 11-05-2012, 01:52 PM   #19
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What did we all say huh. That Lalvin yeast rocks. Now if this is too dry add in 2.5tsp of potassium sorbate and add honey to a gravity of about 1.01 and see how you like it, unless you like it dry? Thank you for keeping us updated, success stories are always fun to read.

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Old 11-05-2012, 03:00 PM   #20
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Ohh i plan to back sweeten.

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