Ya, the data available for beer yeasts (attenuation, temperature range) does not often align with the data desired for wine/mead (K factor, nutrient needs).Have you tried it?
So much seems to depend on getting the right nutrition/handling protocol, and not enough of the right info seems to be published about the available yeasts.
Ya, the data available for beer yeasts (attenuation, temperature range) does not often align with the data desired for wine/mead (K factor, nutrient needs).
Hopefully producers will start publishing that kind of info for everything as the lines continue to blur between beverage types.
My strategy in these cases is to monitor the odors, and add some Fermaid O when ever something smells off. Not exactly scientific
So.... I sampled the new 2 gallon D21 traditional mead, and it has an aroma similar to my earlier test batch of it. Sorry, but I'm not a fan of this yeast. I'll let it finish fermenting and then age it for 6 moths before sampling it again.
If someone else has better luck with it, please post the details of your recipe. Otherwise, at least for me, I think I have better options than D21.
Did you use D21 in a mead or a cider?It'll be another month or so before my D21 traditional is ready to sample/adjust/bottle. I'll be sure to post my opinions then. But when I tasted it right out of the fermentor I didn't notice anything nasty about it.
Did you use D21 in a mead or a cider?
Interesting to know would be what yeast M05 actually is, as MJ is known for repacking yeast from other bigger brands.
I’m set on M05. Needs very little nutrition added, ferments clean. If going for high alcohol (above 12.5%) I add half the honey up front and add the rest around day 5.
Edit: I ferment mead at 67F
It'll be another month or so before my D21 traditional is ready to sample/adjust/bottle. I'll be sure to post my opinions then. But when I tasted it right out of the fermentor I didn't notice anything nasty about it.
I'm glad you're set on M05. As I have settled the same, at least now I have someone to compare notes with.
How did you pick it originally? For me, it was sheer luck that I happened across it while shopping for M31.
What temperature did you ferment it at?
For the love of Dog, do not use wild Austin yeast.
That’s how you catch hipster. Next thing you know you’re sporting a mustache and wearing pantaloons.
It’s not a good look.
Will he also be waiting in line for hours to get some brisket at Franklin's BBQ?
So.... I sampled the new 2 gallon D21 traditional mead, and it has an aroma similar to my earlier test batch of it. Sorry, but I'm not a fan of this yeast. I'll let it finish fermenting and then age it for 6 moths before sampling it again.
If someone else has better luck with it, please post the details of your recipe. Otherwise, at least for me, I think I have better options than D21.
Or, maybe it was the room temperature fermentations that threw things off from what's considered normal? I guess maybe that was it. Perhaps that's also why D21 twice didn't turn out well for me.
is that temperature control is an important part of brewing. That's where the next investment in my hobby will be.
Probably for me too. With a few exceptions, the evidence is now abundant that at room temeprature the vast majority of yeast strains produce off flavors and aromas.
Which approach do you think you'll take? Put the carboy inside a dedicated refrigerator or freezer with a thermowell and an inkbird controller?
Or one of those peltier thermoelectric things that wraps around the carboy and that can both heat and cool?
Or, ....?
'Zactly.. or.
Maybe one of these:
https://brewjacket.com/products/imm...MIjerM3OOE4gIVg47ICh2eWwBuEAQYASABEgKg8fD_BwE
Haven't decided yet. One of those heater blankets for sure, I need to be able to bring 60° must to 70° when pitching yeast (it gets cold here - this winter was brutal). I also need to hold 60-65 when fermenting in years when it's not so cold. This is a fall/winter hobby for me so summer temps don't have to be considered. I see a small chest freezer for sale on Craigs List, by a brewer who's moving. There's also swamp cooler options. And being an engineer I can't stop myself from drawing up plans for circulating tanks and temp controllers. Space is at a premium though, and I do everything from 1 to 6 gallon batches. Need to be creative and make something that's versatile.
Spring is coming and my hobby choices are about to change. Other than letting what's in process finish up and get bottled I think I'm done 'till October, then I'll make my choices.
NeverDie,
I might not have caught it but how much ascorbic acid was used per gallon as your anti-oxidant? With wine it's typically 1/8th tsp per gallon. Was it noticed in your sensory test?
I was pushing around the thought of using it as a possible bottling additive in fruited or more highly carbed beers where the acidity wouldn't be so obvious.
Suppose a water jacket, fish tank heater /cooler setup would be cheaper.
I just isolate the room from the house and control the temp of the whole room. Window unit and electric oil radiator.
Try some Kveik over the summer. They seem able to handle room temperature up to pretty hot, so if you have a niche in your living space, or maybe even your garage, they'll be happy.
Not going down that path. I might however make a JAOM, and our friend Fleischmann’s is perfectly happy in summer temps
Is there such thing as a water jacket that you can wrap around a bucket/carboy? I've seen insulated bags for ice but there's no way to control them.
What is the procedure for drying it exactly? Do I just smear it on baking paper and put in a food dehydrator or something? I have a jar of the Hornindal yeast cake leftover from the original fermentation. Not sure if that's necessarily a good candidate for drying or not, but, if so, I could give it a try.I think, based on the preliminary results of this thread and based on the fact that it can be dried on baking paper and pretty much used as often as one wants, Voss kveik should be an accelent candidate for mead, summer temperatures or not.
Would.that be an allergy to alcohol?
What is the procedure for drying it exactly? Do I just smear it on baking paper and put in a food dehydrator or something? I have a jar of the Hornindal yeast cake leftover from the original fermentation. Not sure if that's necessarily a good candidate for drying or not, but, if so, I could give it a try.
But I guess that horni is a bit of a not so good mead yeast, given its extensive hunger for nutes. Voss seems to be much easier to handle.
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