hist-brewing: Mead Yeasts

Timothy Green TimGreen at ix.netcom.com
Thu Aug 20 13:57:59 PDT 1998

I have not tried the Wyeast Dry Mead strain although I understand it to be a
Pasteur Champagne type. Now the other, Sweet Mead, I am far to familiar
with. I have used it 5 times and I will NOT use it again. The first time it
made alright mead but took forever to ferment. The second, third and fourth
time I have used it I was the proud reciepent of totally stuck
fermentations. I had to pitch 3 packs of rehydrated Pasteur Champagne and 2
Tblsps of energizer to get them going again. It took 10 months to age out
the nutrient chemical flavors. The last time I suppose was not the fault of
the yeast, the temperature in my fermenting area (read basement) was up to
about 80° and the yeast went nuts. I ended up wih a mead with a final
gravity of 0.991! Some sweet mead. On top of that, when I added more honey
to sweeten it up, the yeast immediately started munching on that! The 3# per
gallon traditional sweet mead became a 5# per gallon semi-sweet mead with
such a high alcohol content (14% ABV) that I serve it in cordial glasses. An
ounce or less is enough.

Tim Green

Mead is great...
Beer is good...
(But beer is much faster)

To unsubscribe from this list, send email to majordomo at pbm.com containing
the words "unsubscribe hist-brewing" (or unsubscribe hist-brewing-digest, if
you get the digest.) To contact a human about problems, send mail to
owner-hist-brewing at pbm.com

More information about the hist-brewing mailing list