Hey guys, new brewer here. My 1st two batches of mead were JOAMs, but 1 with bread yeast and 1 with wine yeast and I gotta say, the wine yeast isn't turning out so good. The color is off and it doesn't smell as good as the bread yeast. Plus it got stuck a few days after I pitched. I tried aerating it, and that didn't really do anything. Then today I threw in a teaspoon of bread yeast without thinking. I didn't even rehydrate and it was cold straight from the fridge. I think it's ruined. There goes 10 dollars worth of honey.
I've been reading up on a lot of other's brewing experience, and I'm seeing a wide variety of yeast that people use. It's kind of overwhelming for me as I can't tell which from which. It's cherry season right now so I made a gallon of cherry melomel. Very simple recipe with 3 pounds of clove honey and a little over 2 pounds of cherry. I used bread yeast since it seems to work well for JOAM. I did add a packet of yeast nutrients. How do you guys think it will turn out? OG is 1.11
I've been reading up on a lot of other's brewing experience, and I'm seeing a wide variety of yeast that people use. It's kind of overwhelming for me as I can't tell which from which. It's cherry season right now so I made a gallon of cherry melomel. Very simple recipe with 3 pounds of clove honey and a little over 2 pounds of cherry. I used bread yeast since it seems to work well for JOAM. I did add a packet of yeast nutrients. How do you guys think it will turn out? OG is 1.11