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Are there natural alternatives for Acids and Tannins

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Chevette Girl said:
I think if you're looking for an all-around sensible yeast, you might want to consder K1V-1116, it's good at most temperatures, doesn't demand a lot of nutrients and has a pretty high tolerance and also has a kill factor to keep wild yeast from taking over.
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Kill factor? Tell me more!:D
 
mannye said:
Kill factor? Tell me more!:D
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Google for lalvin yeast chart, scroll down to K1v1116 and follow their link for a decent explaination about how it becomes the dominant yeast etc.

Its a property that most yeasts don't have and while handy, can be an issue if you use it when trying something with other, less competitive yeast.....

Luckily it has a very good rep with meads, especially traditionals....
 
I think I really like D47 especially for traditionals and methyglins but I only ever use it up in the kitchen in winter, now with computers running downstairs, the basement where I do most of my brewing is too warm all year round...
 
1116

I have to say that 1116 is fast becoming a favourite, since it doesn't seem to induce a really fast ebullient fermentation which blows all of the subtle esters and frangrances of the honey out of the airlock....of course if you heat/boil your honey before you make your must then you don't need to worry since you will already have driven off many of said compounds
 
kudapucat said:
IMHO D47 requires a brew fridge. At least in my climate, it's awfully hard to keep in its narrow 'happy band'
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I've got a packet of D47 sitting and waiting for the fall. Temps upstairs routinely sit in the upper 70's during the summer (thank gawd for central air), and low 70's in the winter. But downstairs, it's a relatively steady 64 from fall to spring. Right now its too warm for D47 down there.

Now all I need to do is decide WHAT to make and how much.

Joe
 
Ebullient Does that mean fast? Vigorous?

I have seen KIV blow thru a 1.120 must in three days when it unexpectedly got up to 75 degrees. I don't know about blowing the berries off as I put the fruit in the secondary and everything turned out very well. As in all brewing--mileage may vary.
ScotRob said:
I have to say that 1116 is fast becoming a favourite, since it doesn't seem to induce a really fast ebullient fermentation which blows all of the subtle esters and frangrances of the honey out of the airlock....of course if you heat/boil your honey before you make your must then you don't need to worry since you will already have driven off many of said compounds
Click to expand...
 
Vance, by putting your berries in secondary, any fermentation at that point will be pretty gentle compared to the initial vigorous fermentation, although you may have lost some of the delicate aromatics from the honey with a ferment that goes that fast. Or not. I've never noticed it myself, need to do some side-by-side comparisons with the harsher and more gentle yeasts.

Ebullient - looks like it's boiling.
 
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