giuzep89
Well-Known Member
- Joined
- May 14, 2021
- Messages
- 68
- Reaction score
- 31
Alright, that's the main question. I'll elaborate:
Since I started making mead, I noticed I don't quite like the flavor I get from any of them as much as I like the first one I made with bread yeast. Back when I first made it, what struck me is that the resulting mead had a smell and a taste very close to the wildflower honey I used for it. Which was lovely! The same I couldn't say about the yeasts I used later on (Lalvin 71b particularly). All the commercial yeasts I used thereafter created a strong, aggressive beverage which completely transformed the original flavor of the honey. The usual recommendation I get is to age it till it's drinkable. But that doesn't make sense to me: why would I use yeast that makes the mead undrinkable until it calmes down a year later or longer? Are we sure that the aging practices don't originate from simply using wrong yeast?
Of course, simple bread yeast isn't perfect, it doesn't flocculate well and it ferments very slowly. But is that always the trade-off? Would I always obtain an angry, sharp beverage when using an "appropriate" yeast, or is there actually yeast out there that won't completely alter the honey flavor, but offers a bit more efficiency and reliability?
Since I started making mead, I noticed I don't quite like the flavor I get from any of them as much as I like the first one I made with bread yeast. Back when I first made it, what struck me is that the resulting mead had a smell and a taste very close to the wildflower honey I used for it. Which was lovely! The same I couldn't say about the yeasts I used later on (Lalvin 71b particularly). All the commercial yeasts I used thereafter created a strong, aggressive beverage which completely transformed the original flavor of the honey. The usual recommendation I get is to age it till it's drinkable. But that doesn't make sense to me: why would I use yeast that makes the mead undrinkable until it calmes down a year later or longer? Are we sure that the aging practices don't originate from simply using wrong yeast?
Of course, simple bread yeast isn't perfect, it doesn't flocculate well and it ferments very slowly. But is that always the trade-off? Would I always obtain an angry, sharp beverage when using an "appropriate" yeast, or is there actually yeast out there that won't completely alter the honey flavor, but offers a bit more efficiency and reliability?