hist-brewing: champagne yeast

[BrewInfo]

Scotti writes:
>   Wonderful!  Champagne yeast is supposed to add little or no flavor 
>of it's own, but obviously some taste buds are more discriminating than 
>others.  I've been using Wyeast's "Dry Mead" and it seems to speak to 
>my taste buds, but I'll be interested to hear what you settle on.

If I recall correctly, Wyeast's "Dry Mead" is none other than the Red Star
Champagne yeast strain, just in liquid form.

Personally, I prefer Premier Cuvee wine yeast for meads, although it
requires some kind of finings or about two years to clear.  I haven't
yet figured out which fining to use... I have several to choose from.

Any suggestions?


Al.

Al Korzonas, Lockport, Illinois, USA
korz at brewinfo.org
http://www.brewinfo.org/brewinfo/

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