ignoramus012
Member
After brewing extract kits intermittently for two years, I've been delving deeper into the home brewing hobby.
I made two ciders that have been aging and/or bottle conditioning for about six months. One in particular came out really hot. I learned that this is due to, in part, increased production of fusel alcohols by the yeast because of unhealthy fermentation. Having been used to only beers, I was unaware of the need for yeast nutrients.
So, when I decided to make my first mead this week, I made sure to purchase some yeast nutrient/ energizer from my LHBS. I put 5 tsp of this mix into the must at pitch. While I realize the yeast need these compounds, it just didn't feel right dumping these weird smelling powders into my sweet must (separate but related question: later, I also found out that it's better to add a little bit over the first few days of fermentation rather than all at once. I'm not entirely convinced there's much difference. Can someone set me straight with some solid science?). I don't really think that organic foods are inherently better than those that are conventionally grown/ made. My aversion to the compounds in this form is purely visceral. Water, honey and yeast seem to be such pure ingredients, it felt like I was tainting the must.
That being said, I looked up some more "natural" solutions. I've read that raisins, black tea, lemon juice, and even grape nuts and dead yeast contain the necessary compounds (another separate but related question: if I were to use dead yeast, could I take a leftover yeast cake from another brew, freeze it , then thaw it out when needed, or would these fluctuations in temperature destroy the compounds?). I'm unsure what is best. Ideally, I'd like to find something or a mix of things that adds a minimum of taste to the end product but still allows for healthy fermentation (and, if it is indeed necessary, a mix that I might be able to add at staggered intervals).
What suggestions can you make for me? Thanks!
I made two ciders that have been aging and/or bottle conditioning for about six months. One in particular came out really hot. I learned that this is due to, in part, increased production of fusel alcohols by the yeast because of unhealthy fermentation. Having been used to only beers, I was unaware of the need for yeast nutrients.
So, when I decided to make my first mead this week, I made sure to purchase some yeast nutrient/ energizer from my LHBS. I put 5 tsp of this mix into the must at pitch. While I realize the yeast need these compounds, it just didn't feel right dumping these weird smelling powders into my sweet must (separate but related question: later, I also found out that it's better to add a little bit over the first few days of fermentation rather than all at once. I'm not entirely convinced there's much difference. Can someone set me straight with some solid science?). I don't really think that organic foods are inherently better than those that are conventionally grown/ made. My aversion to the compounds in this form is purely visceral. Water, honey and yeast seem to be such pure ingredients, it felt like I was tainting the must.
That being said, I looked up some more "natural" solutions. I've read that raisins, black tea, lemon juice, and even grape nuts and dead yeast contain the necessary compounds (another separate but related question: if I were to use dead yeast, could I take a leftover yeast cake from another brew, freeze it , then thaw it out when needed, or would these fluctuations in temperature destroy the compounds?). I'm unsure what is best. Ideally, I'd like to find something or a mix of things that adds a minimum of taste to the end product but still allows for healthy fermentation (and, if it is indeed necessary, a mix that I might be able to add at staggered intervals).
What suggestions can you make for me? Thanks!
