Yeast Nutrient

[Action]

Just wondering what Yeast Nutrient you like for mead ? or does it matter ?
Thanks
Jack

 

[Shine0n]

I prefer the fermaid o but I see alot of folks using DAP which I can't comment because I haven't used it sooo.

Also a good source would be to boil some bread yeast and add as prescribed normal sna 1/3 2/3 breaks.
Also a pinch of Epsom salt for magnesium per gallon.

I go to Costco or Sams and get 2 lbs fleischmann's bread yeast for under 5 bucks, just boil a quart of water and add half a cup the bread yeast. Refrigerate and use when needed, I normally put one eighth of a cup per feeding. Haven't had a problem yet plus for fermaid o is quite expensive.

 

[boasist]

I’m doing my first mead this weekend. I was going to use the white labs nutrient. Is that stuff any good or should I go for another variety?

 

[Shine0n]

Honestly I don't know as I'm pretty new myself, I do know that the fermaid o is top class and bread yeast boiled down works well.
I'm quite sure what you proposed will be a good way but I look into the prices and the long haul of things to keep costs down as this isn't a cheap hobby. lol

 

[bernardsmith]

I think they are all good - Fermaid O and White Labs - That said, I am planning on a very small experiment using nutritional yeast (the kind you might shake on popcorn ) to see if this is just as good and whether it imparts any noticeable flavors in a traditional mead (one that has only honey as the flavoring agent - so there is nothing to hide any added flavor behind. I have a couple of projects that I want to do first so I won't get to this for another few weeks... If anyone is interested I will provide updates.

 

[MarkKF]

I think they are all good - Fermaid O and White Labs - That said, I am planning on a very small experiment using nutritional yeast (the kind you might shake on popcorn ) to see if this is just as good and whether it imparts any noticeable flavors in a traditional mead (one that has only honey as the flavoring agent - so there is nothing to hide any added flavor behind. I have a couple of projects that I want to do first so I won't get to this for another few weeks... If anyone is interested I will provide updates.

I'm interested! How did it go? Which traditional mead recipe did you use?

 

[bernardsmith]

Have yet to begin this. But I will be using orange blossom honey and water and the nutritional yeast and D47 yeast...

 

[Kent88]

I just made one on the first of the month, 3 gallons, I used enough Wyeast wine nutrient for 2.5 gallons and enough DAP for a half gallon and it went crazy.

 

[Jhonny Dagher]

I prefer the fermaid o but I see alot of folks using DAP which I can't comment because I haven't used it sooo.

Also a good source would be to boil some bread yeast and add as prescribed normal sna 1/3 2/3 breaks.
Also a pinch of Epsom salt for magnesium per gallon.

I go to Costco or Sams and get 2 lbs fleischmann's bread yeast for under 5 bucks, just boil a quart of water and add half a cup the bread yeast. Refrigerate and use when needed, I normally put one eighth of a cup per feeding. Haven't had a problem yet plus for fermaid o is quite expensive.

What is sna ? Cause i am going to use bread yeast but i dont know what nutrients is for that

 

[BruceH]

I prefer the fermaid o but I see alot of folks using DAP which I can't comment because I haven't used it sooo.

Also a good source would be to boil some bread yeast and add as prescribed normal sna 1/3 2/3 breaks.
Also a pinch of Epsom salt for magnesium per gallon.

I go to Costco or Sams and get 2 lbs fleischmann's bread yeast for under 5 bucks, just boil a quart of water and add half a cup the bread yeast. Refrigerate and use when needed, I normally put one eighth of a cup per feeding. Haven't had a problem yet plus for fermaid o is quite expensive.

I did some comparisons between bakers yeast and Fermaid O. Both contain B vitamins, nitrogen, magnesium, calcium, etc.

The ratios weren't exact but they were close enough for me to give it a try.

Bakers yeast: https://en.wikipedia.org/wiki/Baker%27s_yeast

Fermaid O: http://catalogapp.lallemandwine.com/uploads/nutrient/docs/b732c00119203371c2aa0b109c2f90ece30fe3d2.pdf

Keep in mind the bakers yeast link is per 100 grams and Fermaid O is per gram. Also keep in mind that info on Wikipedia can be off.

I'm going to use the TONSA method Bernard pointed out in another thread for a newly made melomel with the exception of substituting dead bakers yeast for the Fermaid O. For this melomel feeding will be 10 grams of boiled yeast fed at 24 hours, 48, 72, and at 1/3 break or 7 days whichever is first.

10 grams of dried yeast looked like about a tablespoon.

http://catalogapp.lallemandwine.com.../b732c00119203371c2aa0b109c2f90ece30fe3d2.pdf

 

[Miraculix]

I think they are all good - Fermaid O and White Labs - That said, I am planning on a very small experiment using nutritional yeast (the kind you might shake on popcorn ) to see if this is just as good and whether it imparts any noticeable flavors in a traditional mead (one that has only honey as the flavoring agent - so there is nothing to hide any added flavor behind. I have a couple of projects that I want to do first so I won't get to this for another few weeks... If anyone is interested I will provide updates.

That would be really interesting. Maybe you could also check if boiled baker's yeast could be a good substitute for fermaid o?

It's hard to get this stuff in the uk... But baker's yeast is easy to get. Maybe it it's just a question of doubling the amount when substituting fermaid o with baker's yeast?

 

[bernardsmith]

Checked the gravity of my nutritional yeast nutrient OB mead the other day and the gravity was falling but so very much slower than my other meads. This batch started at 1.061 on 3/14/18 and had dropped to 1.051 on 3/21/18. Taste was OK in that the saltiness of the nutritional yeast was not perceptible to me.