hist-brewing: mead

[David McCarty]

At 03:18 PM 9/22/99 -0500, you wrote:

>Yes, but wine yeast will make much tastier mead, with much less yeasty
>flavour.  Beer and wine yeasts are selected not only for good flavour
>characteristics, but also because they flocculate (settle) reasonably well.
>Baking yeast is selected for it's ability to quickly produce CO2.
>It is very likely to have a permanently yeasty mead with baking yeast.
>

I have used bakers bread yeast in an orange melomel.  It fermented out
remarkably fast and contrary to my expectation dropped bright very quickly.
 I left a fruity taste from the yeast, but not a yeasty taste,as I
expected.  The biggest draw back is the lack of alcohol tolerance.

Dave M.


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