AchilleaMillefolium
New Member
Hello!
So I thought I'd try brewing a gallon of JAO BOMM while my quart of JAOM (first alcoholic brew ever) is fermenting so I'd get more mead next year - the JAOM is sitting on my fridge top, which can only accommodate a quart jar. My room temps are now 16C (61F) and will soon fall to a steady 15C (59F) till March. Hence my decision to try my hand at JAO BOMM using ale yeast.
I have questions regarding the substitution of yeast as I am unable to obtain Wyeast 1388 without spending $$$ (am a student) due to where I live and am fully prepared to wait out extended fermentation/aging times (will not be adding any pith). As much as possible, I'd like to stick to the no commercial yeast nutrients & co. recipe of the JAO BOMM for budgeting and accessibility reasons.
So I thought I'd try brewing a gallon of JAO BOMM while my quart of JAOM (first alcoholic brew ever) is fermenting so I'd get more mead next year - the JAOM is sitting on my fridge top, which can only accommodate a quart jar. My room temps are now 16C (61F) and will soon fall to a steady 15C (59F) till March. Hence my decision to try my hand at JAO BOMM using ale yeast.
I have questions regarding the substitution of yeast as I am unable to obtain Wyeast 1388 without spending $$$ (am a student) due to where I live and am fully prepared to wait out extended fermentation/aging times (will not be adding any pith). As much as possible, I'd like to stick to the no commercial yeast nutrients & co. recipe of the JAO BOMM for budgeting and accessibility reasons.
- I have Nottingham, US-05 and S-04 dry yeast on hand and would like a sweet mead. The final alcohol % is unimportant to me (though admittedly, a yeast that gobbles up less honey would benefit my wallet... Taste takes priority though.) Which of these yeasts would you recommend, and how much honey should I use up front? The same 3.5lbs as the recipe? I'm not really sure how to calculate the amount honey to use vs alcohol tolerance levels of the yeast. Would I need to add honey later on in the fermentation, if so, when and how much?
- Bray writes a 'smack pack' of yeast in his recipe, how much is that? The packets I have are 11.5g - do I use the whole packet?