hist-brewing: mead

David McCarty raille at mich.com
Wed Sep 22 16:03:05 PDT 1999


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.


-------------------------------------------------------------------------
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