Mixing Yeasts
- Thread starter jsmity
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I think that usually the "stronger" yeast takes over and will ferment the batch, but it might be an interesting experiment to see what actually happens.
I've always heard this too. I keep thinking it would be an interesting experiment, but you'd have to use 2 yeasts that give drastically different flavour in order to be able to tell. Like using Nottingham and a hefeweizen yeast or something. Not sure how a hefeweizen cider would be though.
Why not split the batch & do half with each yeast? This will give you a much better idea. Or split it three ways and do a cider, a champaign and a mix.
I suspect in the mix the cider yeast will dominate because champaign yeast is relatively slow.
I suspect in the mix the cider yeast will dominate because champaign yeast is relatively slow.
Or make a triple, One with each yeast, one with both? I just read a recipe in the last day or 2...maybe in the complete mead maker??? That actually called for 2 different yeast strains.
LayMeister
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