Uhhhh please let us know how it goes!Last time someone asked about this, I couldn’t get the yeast! Now that you reminded me, I have it ordered. Thanks!
I got three packs here myself, let's see!
Uhhhh please let us know how it goes!Last time someone asked about this, I couldn’t get the yeast! Now that you reminded me, I have it ordered. Thanks!
Nice hat mate! And what a lovely business model. As soon as I've run out of mj mead yeast, I'll be buying w15 from you guys.That’s not true anymore! You to Brew now ships to Europe!
https://www.youtobrew.co.uk/
In the fat right corner there's a dropdown menu that has access to the whole siteGetting ready to assemble my first mead. Have read through this epic thread, aquainted with the gotmead and mead university sites, enjoyed reading what I can see of the denardbrewing site.
@loveofrose I can pull up various pages of your site via the direct links in this thread, but the site's menu or search functions don't seem to be functional.
ETA: I can't navigate off the directly linked pages.
In the fat right corner there's a dropdown menu that has access to the whole site
I got two batches going now. The recommended temperature range is rather big. 15c to 30 c, I wonder what type of yeast this really is.Uhhhh please let us know how it goes!
I got three packs here myself, let's see!
No problem. His site is chock full of good recipes. I've made quite a fewHuh. I had to zoom way out from normal. Like the top banner was too wide.
Thanks.
I tried lutra. Was ok but never fully cleared.Has anyone tried using kveik yeast in a mead? The obvious choice would be Hornindal (sp?) because it has the highest alcohol tolerance, but I have Voss... I'm mainly wondering what temperature to ferment at; does it need to maintain 80+F or would low 70's be warm enough?
I've got it stuck in my head to make a one or two gallon melomel with clover honey and apricots.
[snip]
Taste: Wonderful perfumed orange peel with honey sweetness. A bit of vanilla and clove on the back. Slight tongue numbing from the clove which was a bit heavy in this batch. Think JAOM at 8-10 months if it was light on pith and heavy on clove.
Overall: I won't hesitant to drink this now. In fact, I am drinking it now.
Would age make it better? Sure it would, diminishing returns though.
Changes? I would add 1/4 clove instead of the one clove in this batch unless you like the tongue numbing like I do. Even then, maybe 1/2 a clove.
Sorry for replying to such an old post, (not sorry) but have you considered using Szechuan peppercorns instead of cloves?
You would also create a zone with a very high sugar concentration close to the honey which would damage every cell that passes through it. Not a good idea imho.I should probably go check out the gotmead forum for questions like this, but I have one more general question: Can you achieve kind of a continuous step feeding by just putting half the honey in at first and shaking it up good, then immediately dumping the rest in and letting it sit at the bottom? That would reduce the osmotic pressure on the yeast as it's taking hold. Seems the honey would diffuse into the must (poorly) and the yeast would attack the transition zone above it until the honey is all consumed. If it's going too slowly you could stir it in after a few days -- being careful to avoid a geyser of course.
That's a good point, but I thought the yeast would stay out of the dangerous zone. Agreed about the not a good ideaYou would also create a zone with a very high sugar concentration close to the honey which would damage every cell that passes through it. Not a good idea imho.
The yeast cannot choose where it's going, it's just drifting with the current.That's a good point, but I thought the yeast would stay out of the dangerous zone. Agreed about the not a good idea
Day 3. I just checked on the mead; degassed it with a wire whisk, and took a refractometer reading. It now says 5 Brix (I know that's not accurate) and smells surprisingly alcoholic even tho' the alcohol is not that high yet. I tasted the little bit in the pipette and it's still slightly sweet and a bit tart. I did not expect the tartness yet since I added the potassium bicarb and I used tap water that tastes good but has very high alkalinity.I just started a batch of melomel. I can't call it BOMM because I'm using the wrong yeast, but basically following the feeding protocol. I put 960 grams of honey (a full pint jar of raw honey from Aldi and 2 open jars of partially-crystallized honey, one was clover honey and the other local wildflower honey. All three honeys were very mild) in 4 liters of warm water, dechlorinated with 1/4 of a vitamin C tablet because I couldn't find my K bisulfite. There's approx 5L total. The yeast is a 5 year old packet of Vintner's Harvest AW4 rehydrated in 90 degree water with 10g Go-Ferm. I've already added the yeast to the must because it was foaming over and making a mess. (use a bigger jar to rehydrate next time) Now I need to figure out the KHC03 to add, and the amount of nutrients -- I'll get those in in the next half hour.
The brix right now is 15 but might actually be slightly higher because there are a few sugar crystals at the bottom but not many. I still have a 18 oz jar of apricot preserves to add. (about equal to 15 oz. of honey) I think I will wait until I see the gravity dropping for that.
How long do typical wine yeasts take to make a decent mead if you treat them well, 6 months?
Edit: It's all mixed up now. 1/2 tsp KHCO3 and a teaspoon of Fermax, still 15 Brix. Currently 82 degrees (warmer than I wanted, OTOH the yeast and the must were the same temp when I pitched) I put it on a cool concrete floor in my basement. Maybe I should sit it in a cool water bath... It's in a 6 liter food-grade bucket with a tight lid but no rubber seal, and no airlock. I'll crack the lid a little bit so it doesn't blow off.
Edit 2: 8 hours later and there is no foam on top, but it's fizzing like mad. I can see the little bubbles breaking at the surface.
Over 90% of what meads I make are with BOMM yeast. Love that stuff!Can I just say 1388 is probably one of my favorite yeasts?! It works fantastic for nearly every brew you can think of. I've considered doing mead and this definitely confirms it. I always have a stored slurry from overbuilt starters of it. Time to do the BOMM Cyser with it.
How well do the principles here scale down in ABV? A couple of months ago I had the first mead that I really liked: Meridian Hive from Austin, TX. It was the honey flavored rather than one of their fruit meads, and only 5% ABV. Sparkling about like champagne or beer. It was dry but the honey flavor and aroma gave an illusion of a little sweetness. Ingredients list says honey, water, yeast, and sulfites.
I'm starting something like that now. I've mixed 5 liters of warm tapwater (tastes good but is quite alkaline), 1.5 Campden tablets, and a 1/4 tsp of potassium chloride. The sulfites will dechlorinate it. I stirred in 1.5 pounds of raw unfiltered honey, and let that sit overnight. I used chloride rather than bicarbonate because the water has plenty of buffering already. Soon I will aerate it and pitch the yeast; not sure what yeast, maybe CBC-1 rehydrated in distilled water and GoFerm. Or I might use a white wine yeast and GoFerm. I assume it will need just one feeding of Fermaid O because the gravity is so low. I was reading at a commercial mead-maker's website where they publish all their recipes, and they use D-47 yeast and very high pitch rates even for their low-gravity stuff.
Sampled a classic BOMM @ day 14. 1.096 down to 1.002. It's a green and yeasty, but tasty!
I have a little bit of a dilema. I am getting on a plane and out for 8 weeks on 4th jan. This batch which would be 4 weeks old on Jan 4th is fermenting well. But I am also turning the heat down in the place to ~50. So I am in a dilema if I am to start another batch on the yeast cake before I go, with this racked into a secondary, or if I leave this to keep going in the primary and not bother because at 55 a fermentation wont start in this, and the secondary may also stall.
And I also have a kombucha that is nearly 4 weeks in, and not sure if I can start a 2nd batch and in the 2 weeks from now its scoby will get it revved up enough to keep moving at the 50-55 I'll have the house end up at.
Now this is in Charlotte NC, and in the house temps rarely drop to under 50 even if I turned the heat off, I get plenty of western sun and as the glass etc in the house lets in sun and traps heat, etc, its likely not over 70 but likely not under 60 either.
Also diastatic yeast is only a yeast. No superpowers involved! I use diastatic yeasts from time to time in my fermenter. Have a good cleaning regime and you won't have any problem with them.Ok, a little late, but with my third batch going I'm just now reading up on 1388. It's diastaticus?! Looks like I've got some dedicated fermenters. And hose. And bottle filler. Hmm. How do you nuke this stuff?!
Is there anything you would dedicate to them? Like bottling wand or hoses? Those are extraordinarily hard for me to sanitize, and they are not that expensive.Also diastatic yeast is only a yeast. No superpowers involved! I use diastatic yeasts from time to time in my fermenter. Have a good cleaning regime and you won't have any problem with them.
Is there anything you would dedicate to them? Like bottling wand or hoses? Those are extraordinarily hard for me to sanitize, and they are not that expensive.
I boil everything that I cannot clean properly. Bottling sticks, valves, o rings, rubber parts, sometimes airlocks. Hoses... That's a tough one, I don't use hoses, so no experience in that one.Is there anything you would dedicate to them? Like bottling wand or hoses? Those are extraordinarily hard for me to sanitize, and they are not that expensive.
Nope, never used it in a mead. But curious how it behaves!Has anyone has attempted a BOMM with Imperial Pub?
I've done two short metheglins a la Bray's Fidnemed. One with Tension Tamer, a bedtime tea with hops. I steeped it with 2oz light crystal per gallon. Wasn't a big fan of the tea (too medicinal), also the crystal left too much residual sweetness. Next, a batch with peppermint tea and only 1oz crystal per gal. It's still in the fermenter, but very promising. Just a little minty, not too sweet. I carb these short meads at 2.0vol and they drink like a pale ale.
Onto my building my next short mead. I want to put it squarely in the realm of pale ale. I'm thinking 1oz amber malt per gallon to bring more bready maltiness than just crystal sweetness. EKG, likely a small amount at flameout + a bit more as it cools down past 175°.
But what yeast? Has anyone tried Pub? @Miraculix?
Nope, never used it in a mead. But curious how it behaves!
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