Nerro
Well-Known Member
Hi everybody, I'm a noob and I'm full of questions
I recently kicked off my brewing hobby by making my first mead which was a straight mead with 750g honey in 2L water. I used forest honey, 'cause it was cheap , the amounts translate to 1.65 lbs, 0.53 gallons for those living in one of the three remaning countries that don't use metric . The fermentation was left to proceed for a month before I killed the yeast with sulphite and cleared it using bentonite. It tasted weird, I suppose that's what honey tastes like without the sugar...
Anyway, I always figured all those yeast nutrients must leave behind a bit of flavour that you might not want. Sure, if you don't add the nutrients you won't have as much yeast but the yeast will survive so you just get a slower but cleaner fermentation. Is there anything against nót using yeast nutrients? (Or perhaps a teaspoon of DAP at most). I used port yeast from Kitzingers.
I'm now fermenting 2L of ginger mead using Champagne yeast from Kitzingers. It seems to be a much faster fermentation. I haven't bothered to take density measurements. What might be the reason for this difference in fermentation rates and how might it impact my mead? Is the ginger a good nutrient for the yeast?
I recently kicked off my brewing hobby by making my first mead which was a straight mead with 750g honey in 2L water. I used forest honey, 'cause it was cheap , the amounts translate to 1.65 lbs, 0.53 gallons for those living in one of the three remaning countries that don't use metric . The fermentation was left to proceed for a month before I killed the yeast with sulphite and cleared it using bentonite. It tasted weird, I suppose that's what honey tastes like without the sugar...
Anyway, I always figured all those yeast nutrients must leave behind a bit of flavour that you might not want. Sure, if you don't add the nutrients you won't have as much yeast but the yeast will survive so you just get a slower but cleaner fermentation. Is there anything against nót using yeast nutrients? (Or perhaps a teaspoon of DAP at most). I used port yeast from Kitzingers.
I'm now fermenting 2L of ginger mead using Champagne yeast from Kitzingers. It seems to be a much faster fermentation. I haven't bothered to take density measurements. What might be the reason for this difference in fermentation rates and how might it impact my mead? Is the ginger a good nutrient for the yeast?