Okay, please don't come down on me too hard. I haven't had a way to get to the closest Brew Supply Shop and I don't have much income. No hydrometer, no "real" yeast, except bread yeast.
I saw online how people were making "raisin yeast water" for baking bread, so I thought I'd try it for mead. I used Thompson seedless raisins with no preservatives. Fermentation was going along nicely so I used some of the raisin yeast to start a wild grape pyment.
I got lazy and left the grapes in for 2 weeks. It's been in secondary for a month, and fermentation, though very slow for awhile, seems to have started back up.
I took a sample today and Oh My! is it good. A little bit warm going down. Of course I have nothing to compare it to, as I've never tasted mead before But if I love it, that's all that counts right?
It's still just a tiny bit sweet for me, and I have no clue how high the alcohol tolerance is for this yeast. What sorts of wine yeast grow on Thompson white seedless grapes? Would that be like a Chardonnay yeast I wonder? Or maybe I misunderstand about the scientific facts of the origin of yeasts and how they're used for different wines or meads.... I wouldn't be surprised.
I saw online how people were making "raisin yeast water" for baking bread, so I thought I'd try it for mead. I used Thompson seedless raisins with no preservatives. Fermentation was going along nicely so I used some of the raisin yeast to start a wild grape pyment.
I got lazy and left the grapes in for 2 weeks. It's been in secondary for a month, and fermentation, though very slow for awhile, seems to have started back up.
I took a sample today and Oh My! is it good. A little bit warm going down. Of course I have nothing to compare it to, as I've never tasted mead before But if I love it, that's all that counts right?
It's still just a tiny bit sweet for me, and I have no clue how high the alcohol tolerance is for this yeast. What sorts of wine yeast grow on Thompson white seedless grapes? Would that be like a Chardonnay yeast I wonder? Or maybe I misunderstand about the scientific facts of the origin of yeasts and how they're used for different wines or meads.... I wouldn't be surprised.