Table Sugar

[Rafajaca]

Hi,

Are there any problems if I use table sugar instead of the yeast nutrients? Does it affect the taste of the mead?

Thank you.

 

[Bhunter87]

Sugar and nutrient are very very different. Use raisins

 

[Bigbeavk]

Should the raisins be cut up or just throw them in?

 

[Arpolis]

Like in a JAOM mead with many ingredients the raisins are thrown in whole and it works well. But a lot of people at least tear the raisins in half so the skin is broken. Funny thing about raisins/grapes is that the skin is semi permeable where water is allowed in but not easily let out. That could inhibit yeast from getting the bulk of the nutrients.

 

[biochemedic]

Sugar and nutrient are very very different. Use raisins

I would have phrased this: "Sugar and nutrient are very different. Use nutrient!"

But in all seriousness, you can get some nutrient from raisins and other fruit, but I think real nutrient is probably better...if you're really strapped and can't find or afford proper yeast nutrient, you'd best be served by boiling a couple packets of dry bakers yeast and pitching that in as a nutrient source.

 

[Bhunter87]

Ha well said. I just assumed by the question that he wasn't near an LHBS or the owner would have gotten him lined him out

 

[Rafajaca]

Thanks for the info guys!

 

[fatbloke]

For nutrient, probably easiest, to boil a teaspoon of breast yeast in 100mls of water, simmer it for 5 minutes, let it cool and throw that on.....

 

[johnnync]

For nutrient, probably easiest, to boil a teaspoon of breast yeast in 100mls of water, simmer it for 5 minutes, let it cool and throw that on.....

So can I get some of that breast yeast?

 

[Tw0fish]

So can I get some of that breast yeast?

The natural way is to harvest wild breasts and let them sit somewhere cool and dark (cover with a clean towel maybe).. then give 'em a quick swish in a batch of must and you should have something going within 24-48 hours

Raisins make yeast happy, because grapes = raisins and grapes = wine. I've never boiled bakers yeast to add before, but would be a tad bit skeptical.. I thought that autolysis (that's, yeast eating dead yeast for whatever they need I forget) produces funky off-flavors? Thoughts?

 

[TheBrewingMedic]

boil a teaspoon of breast yeast

not sure thats the kind of yeast we want in our meads, but if you have it I might recommend talking to a dr. about a prescription

 

[biochemedic]

Raisins make yeast happy, because grapes = raisins and grapes = wine. I've never boiled bakers yeast to add before, but would be a tad bit skeptical.. I thought that autolysis (that's, yeast eating dead yeast for whatever they need I forget) produces funky off-flavors? Thoughts?

Raisins do have some inherent nutrients that can be beneficial for yeast metabolism, but you optimally need more than that.

Autolysis (which is largely a myth on the homebrew scale, but that's another whole thread) refers to the breakdown of dead yeast cells after fermentation, and the release of intracellular contents causing off flavors. This is *not* the same as adding boiled, lysed yeast to an early fermentation as a source of nutrients! This is again, probably not optimal, but is definitely a valid way to provide nutrients to yeast in a nutrient deficient, honey only (or primarily only honey) must.

BTW, I agree with BrewingMedic...if you're having breast yeast, you should probably see a doctor...
And if it's getting in your mead, you probably should rethink your sanitation practices!

 

[Tw0fish]

Thanks biochemedic! Now we know (and knowing is half the battle!)

Great thread - I laughed, I learned, I was made to picture must running down fatbloke's sweaty cleavage..

Guess I'm gonna go buy some yeast nutrient. And maybe some body wash and steel wool.