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General questions

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AToE

NewBee
Registered Member
Jun 8, 2009
4,066
3
0
Calgary AB Canada
Thanks :) I won't stop the yeast, but rather just backsweeten it. I won't even bother to get it sparkling, and if I do, I'd rather use co2 than have it ferment in the bottle.

Cheers! :)
The other good thing about force carbonation (as opposed to boottle ferment carb) is that you can have it both sweet and sparkling. If you do it the ferment in the bottle method, it has to be dry (otherwise it will either not carbonate because the yeast have maxed out, or it could blow up and kill you because they'll eat too much sugar). ;D
 

Tiwas

NewBee
Registered Member
Jan 30, 2011
366
0
0
Oslo, Norway
The other good thing about force carbonation (as opposed to boottle ferment carb) is that you can have it both sweet and sparkling. If you do it the ferment in the bottle method, it has to be dry (otherwise it will either not carbonate because the yeast have maxed out, or it could blow up and kill you because they'll eat too much sugar). ;D
My thought exactly :) It's a bit more expensive, though, but they sell used cornelius barrels :)
 

wildoates

NewBee
Registered Member
Mar 22, 2009
2,373
4
0
Elk Grove, CA
It's on my list to go that direction, but it'll have to wait for now. In the meantime I'll have to go the old-fashioned way and bottle condition.

My list is distressingly long, by the way. :eek:
 

wildoates

NewBee
Registered Member
Mar 22, 2009
2,373
4
0
Elk Grove, CA
My son and his Oslo brew buddies are thinking about heading in that direction too, although now that his Master's is done he needs to get a job, so he can afford more toys. :)
 

THawk

Crazy Martian Cat
GotMead Patron
2 newbie questions

a. What happens if I add too much yeast to a must? Say, 10g (2 packs) to a 1-gallon batch... not that I'm planning to but I'm wondering what would happen?

b. What happens when oxygen is added during racking? I've read that it's a bad thing, but never really WHY it's a bad thing...
 

akueck

Certified Mead Mentor
Certified Mead Mentor
Jun 26, 2006
4,958
10
0
Ithaca, NY
Hi THawk and welcome to GotMead!

Yeast pitch rates and oxygenation/oxidation are fairly common topics, so you should be able to find some good info with a quick search of the forum.

In short, adding a lot of yeast means that the weaker yeast will give up early in the fermentation, spill their guts, and the other yeast will gobble (parts of) them up. Exploding yeast is autolysis, and it can lend a yeasty flavor to your mead that might not be what you're going for. Usually you need to pitch quite a lot of yeast to risk this particular flaw, but 10g/gallon is probably getting close to that level.

Oxygen is a pretty good oxidizer, you can probably tell that from the name. Early in fermentation the yeast will take up dissolved oxygen and use it for their metabolism. Once the mead is done and the yeast aren't doing anything, oxygen in the mead can cause chemical reactions, changing the color, flavor, and aroma of your mead. These changes can lead to something like sherry or Madeira, or on the other end of the spectrum wet cardboard or dank must. Usually neither of those possibilities is what you're going for, and controlling things to get one rather than the other takes some work. To see oxidation first-hand, pour a glass and leave it on your table overnight. It will not taste the same in the morning.
 

THawk

Crazy Martian Cat
GotMead Patron
Thanks! Getting ready to rack my first batch... can't wait!

Hi THawk and welcome to GotMead!

Yeast pitch rates and oxygenation/oxidation are fairly common topics, so you should be able to find some good info with a quick search of the forum.

In short, adding a lot of yeast means that the weaker yeast will give up early in the fermentation, spill their guts, and the other yeast will gobble (parts of) them up. Exploding yeast is autolysis, and it can lend a yeasty flavor to your mead that might not be what you're going for. Usually you need to pitch quite a lot of yeast to risk this particular flaw, but 10g/gallon is probably getting close to that level.

Oxygen is a pretty good oxidizer, you can probably tell that from the name. Early in fermentation the yeast will take up dissolved oxygen and use it for their metabolism. Once the mead is done and the yeast aren't doing anything, oxygen in the mead can cause chemical reactions, changing the color, flavor, and aroma of your mead. These changes can lead to something like sherry or Madeira, or on the other end of the spectrum wet cardboard or dank must. Usually neither of those possibilities is what you're going for, and controlling things to get one rather than the other takes some work. To see oxidation first-hand, pour a glass and leave it on your table overnight. It will not taste the same in the morning.
 
African Bronze Honey - 50% off for GotMead members