hist-brewing: Mead Yeasts

marundel at ponyexpress.net marundel at ponyexpress.net
Wed Aug 26 20:04:51 PDT 1998


YES!! I am vindicated! I thought I was the only one who could not make the
Wyeast mead yeast work. I am sticking with Premier Cuvee', Montrachet, and
Champagne from now on.

Madoc

At 04:57 PM 8/20/98 -0400, you wrote:
>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)
>
>
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