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Old 06-08-2009, 10:44 PM   #11
malkore's Avatar
Jun 2007
Posts: 6,922
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I like Edme/S-33 because it can hit 13% abv. You can easily make a sweet mead with this stuff by taking no more than 3lbs of honey per gallon (more of a dessert mead, drop to 2.5lbs if you don't want it that sweet).
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

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Old 06-08-2009, 11:36 PM   #12
Brandon O
Brandon O's Avatar
Jun 2008
Posts: 1,179
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Originally Posted by MikeRLynch View Post
Has anyone tried this before? I got the idea from Basic Brewing Radio, and they said that the Wyeast 1056 yeast lent a nice fruity ester profile and didn't have any of the sulfur or diacetyl problems some other meads have. Some of the other beer yeasts they tried were terrible apparently. I've got a gallon in the closet right now, I was just wondering if anyone has been down this road before.

Yes but I usually don't for one simple reason. My fermentor is full, and hot temps and beer yeast do not mix.

I works just great if you can keep it at 67 degrees.

The nice thing about wine yeasts is they do just fine at higher temps. I keep my house at 78degrees and don't get any off flavors from mead.

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Old 06-19-2011, 02:59 PM   #13
Jan 2011
Indianapolis, Indiana
Posts: 669
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I'm piggy-backing on an old thread: What FG can I expect from a melomel brewed with 1056? OG is going to be around 1.077.

I hope someone sees this.

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