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Mead Lover's Digest #1322 Wed 30 May 2007

 

Forum for Discussion of Mead Making and Consuming
Dick Dunn, Digest Janitor

 

Contents:

Re: prefered yeast types (MeadGuild@aol.com)
prefered yeast types ("Doug Honey Love Ranch") (Vuarra)
To puree or not (Ed Howell)

 

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Subject: Re: prefered yeast types
 From: MeadGuild@aol.com
 Date: Thu, 24 May 2007 00:21:43 EDT

Doug wrote:

> > I was wondering what yeast the list members recommend to produce the highest
> > alcohol levels for dry mead. I am getting ready to start my 2007 6 gallon
> > primaries with the 240 lbs of honey I have. In the past I have typically
> > used 10 to 12 pounds of honey in each primary, this usually get to 12%.
> > I like my drinks with a real kick and I do this with my fruit wines,
> > I usually mix with enough sugar to get 14%; some of the yeasts say they
> > are tolerant up to 18% but I do not know if they work well with honey.

Lalvin EC-1118 and K1V-1116 will ferment out to 18% and higher.
Yeast nutrients are recommended for all Mead primary fermentations.
IMO a high gravity Mead "requires" yeast nutrients.

If you want to go for broke, try WLP099 Super High Gravity Ale Yeast
and be prepared for the esters.

Dick

  • —

Richard D. Adams, CPA (retired)
Moderator: misc.taxes.moderated 

Subject: prefered yeast types ("Doug Honey Love Ranch")
 From: Vuarra <vuarra@yahoo.ca>
 Date: Thu, 24 May 2007 07:24:01 -0700 (PDT)

I'm just finishing a mead using Lalvin EC1822. Using my wife as a barometer,
I'm looking around 19% alcohol, with a very slight sweet taste.

Purists go to the next article: I *did* one S.G. reading just before adding
yeast, and I think it was around 1.150 or so, but pretty much irrelevant,
as I didn't really take temperature into account, plus I added *a bunch*
more honey after primary fermentation was done and the level of liquid
in the carboy had dropped. It was pitched a year ago, and it has a very
slight burn to it… can't really call it rocket fuel, but in this case,
it's a bad thing.

Vuarra
Quid quid latine dictum sit altum videtur.
(That which is said in Latin sounds profound.) 

Subject: To puree or not
 From: Ed Howell <edhoel@yahoo.com>
 Date: Fri, 25 May 2007 05:25:58 -0700 (PDT)


I have approx. 8 lbs of fresh blackberries that I am
going to use in a melomel. When I add these to the
secondary should I puree them first or leave them
whole?

Thanks,

Ed Howell

End of Mead Lover's Digest #1322

James Parkinson
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