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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Ale yeast in mead
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Old 09-26-2012, 03:19 PM   #1
Unferth
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Default Ale yeast in mead

I know you've tried it, but most recipes ive seen call for wine or champagne yeast. Except joes ancient mead of course, but thats a different story.

What kind of results did you get?

Too sweet? Did you age it?


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Old 09-26-2012, 09:43 PM   #2
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I used Wyeast London ESB 1968 in a pumpkin mead about 5 1/2 months ago. I choose it because It was known to throw fruity notes along with having some butterscotch/bready type tastes that come along with a warmer 70*F+ fermentation temperatures. It was also choosen because it was a very High floculant yeast and using pumpkin puree I wanted the yeast to drag out all the sediment with it. I also wanted a lower ABV mead at around 9% and that was this yeasts limit. It also said it had a pretty low attentuation rate so I hoped for a sweet mead that was not quite a desert mead.

I think it went very well. The abundance of simple sugars in a mead verses a beer created a super enviroment for this yeast and in less than 72 hours it had dropped the ABV down to 1.01% and still looked strong. I had to cold crash quickly/stabilize to keep the residual sugars present & without topping 10% ABV. It finalized at 9.74% ABV. Ohhhh and the krausen! I never had a mead go this crazy, it was enough to need a blow off tube bad. I am spoiled on calm meads with little to no krausen.

I was actually disapointed in the fruity aspect of the mead but I think that was the recipe rather than the yeast. But man is it smooth now. The mouthfeel is great. A very smooth almost creamy feel without being thick at all. I would expect that feel with a mead at a higher gravity reading like 1.025 - 1.035 but this ended kind of on the dryer side of sweet and retained the good feel. I enjoyed this yeast and with a few tweeks to the recipe will probably try it again.


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Old 09-26-2012, 10:55 PM   #3
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Very helpful. So I'm assuming since you had to crash it, it would have been no trouble phagocyte prime for carbonation had you wanted too?

Do you remember your OG?
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Old 09-26-2012, 10:57 PM   #4
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Quote:
Originally Posted by Unferth View Post
no trouble phagocyte prime
Damn auto correct. Read 'to bottle prime'
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Old 09-27-2012, 12:01 AM   #5
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My O.G. was 1.082. So I could have cold crashed/bottled and let it Carb up if I wanted now that I think of it.
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Old 09-28-2012, 04:46 PM   #6
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I use Wyeast 3787 for my cysers and it taste like cotton candy too me, I love it.
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Old 09-30-2012, 01:17 AM   #7
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I've used Safale s-04, worked really well. Turned out bone dry.


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