Has anyone tried feeding Bread Yeast with Commercial Nutrient (as opposed to JAOM style using raisins)?
Commercial Nutrient and Bread Yeast
- Thread starter THawk
- Start date
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<sigh> It's on the to-brew list, either item 4 or 29 depending on whether I want to do it as part of the yeast test or as a JAO experiment using raisins, no raisins, and nutrients & energizer.
I suppose I can try it... Heck, if it stalls I can always toss in 71b or EC-1118...
The reason I ask is that some people do taste the raisins, especially if it's just a JAOM-style base (i.e. no oranges)... Since commercial nutrients should make the base tasteless without having it go dry on you...
The reason I ask is that some people do taste the raisins, especially if it's just a JAOM-style base (i.e. no oranges)... Since commercial nutrients should make the base tasteless without having it go dry on you...
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About three pages, double-spaced...although some of it is wines and some of it is beers.
How about you make it #1?
If I do, I won't have enough honey for the two 3-gal traditional batches comparing using golden and clover honey, and that's #1... unless I don't miss apple season after all...
I've done a few batches with decent results for a newbee, I've done one with tart cherry juice, apple juice and a meadowfoam that was to be a traditional. I did abandon the whole JOAM approach though and stagger fed them, aerated them and swirled them and so forth.
I aso used a lower starting gravity (3 lbs honey in a 4 liter jug for the trad, 2.5 honey in the others) and let them age longer (only bottled the meadowfoam after 5 months) and the apple took awhile to mellow but they were fun to do and not too shabby.
I aso used a lower starting gravity (3 lbs honey in a 4 liter jug for the trad, 2.5 honey in the others) and let them age longer (only bottled the meadowfoam after 5 months) and the apple took awhile to mellow but they were fun to do and not too shabby.
So basically there is no real difference in using nutrient/energizer than raisins? As in, it's just like a 71b or a D47 (though I probably wouldn't throw the latter in a bread recipe)?
LOL!! hmm another for the "to do list?
The difference being more control, better timing and fine tuning the nutrition added to the needs of your partiqular yeast at that stage of the fermentation, some much more experienced folks have done comparisons on the different types of nutrients available today (mostly in the US) that may take a bit of searching to find, but would be well worth the effort.
Thinking of doing a Cherry Life Savers mead using bread yeast and a 3-lb can of sweet cherry puree. A co-worker who's done this says it didn't taste at all like cough syrup...
