Wyrmwood
Well-Known Member
Anyone tried this Sweet Mead Activator Wyeast ACT4184?
I do not know what this means (understand staggered, but not "per Schramm")Staggered Nutrient additions per Schramm.
Narbonne 71-B yeast.
Staggered Nutrient additions per Schramm.
Degas 2-3 times a day the first week of primary.
Do this, and you'll be done fermenting in about 2 weeks, and drinking good mead in as little as 6 weeks.
In an article published in Zymurgy, Ken Schramm writes:
QUOTE
1) Rehydration at 104°F with Go-Ferm or other organic rehydration nutrient at a rate of 1.25 grams nutrient per gram of yeast. In all cases, addition of nutrients by weight will be more accurate than by volume...
2) Addition of 3 grams (approximately 0.75 teaspoon) Fermaid K, plus 4 grams (1 teaspoon) DAP per 5 gallons of must with a vigorous aeration at the end of the lag phase (six to 12 hours, at the start of obvious fermentation activity). This equates to 21 ounces Fermaid K plus 28 ounces DAP per 1.000 gallons. For gravities above 1.125, increase these amounts by an additional 25 percent.
3) addition of 1 gram (0.25 teaspoon) DAP, plus 1 gram (0.125 teaspoon) Fermaid K with a vigorous aeration at 12-hour intervals until 50 percent sugar depletion or five days, whichever occurs first (7 ounces DAP plus 3.5 ounces Fermaid K per 1,000 gallons).
4) Supplementing the potassium levels to a minimum of 300 ppm with a potassium source... For home meadmakers, potassium bitartrate or potassium phosphate are viable options.
Dang, I bought a packet of that yeast and originally intended to make a large batch melomel, but seeing that the fruit would cost a ton, I figured I'll just make a 5gal batch of traditional sweet mead with it. I'll wait until I receive Schramm's book (should be in my mailbox any day now!) and read up on the staggered nutrient deal. It'll be a couple weeks before I can shell out the coin for the additional supplies and honey to start on that batch anyway.
I still have a couple packets of Flieschmann's bread yeast at home, since I started with the 'store bought' recipe. (I believe what is referred to as JOAM here). I think I might try making a smaller batch of a raspberry melomel with some of the bread yeast I have... maybe a blueberry or strawberry melomel as well...
google's amazingWell Wyrmwood, Nice work!
That is the SNA info I was looking for.
If you follow that link to the brew forums, it's from an article he wrote, reprinted there.I'll wait until I receive Schramm's book (should be in my mailbox any day now!) and read up on the staggered nutrient deal.
Yeah, I think I will use Hightest's, since it's complete and coherent. And I just thought it was water, honey and yeastI prefer a mash up of Schramm's and Hightest's SNA's together.
Anyone tried this Sweet Mead Activator Wyeast ACT4184?
According to this research, perhaps I should use While Labs Merlot, stabilize and back sweeten with more honey? Sound like a good idea?
Enter your email address to join: