• PATRONS: Did you know we've a chat function for you now? Look to the bottom of the screen, you can chat, set up rooms, talk to each other individually or in groups! Click 'Chat' at the right side of the chat window to open the chat up.
  • Love Gotmead and want to see it grow? Then consider supporting the site and becoming a Patron! If you're logged in, click on your username to the right of the menu to see how as little as $30/year can get you access to the patron areas and the patron Facebook group and to support Gotmead!
  • We now have a Patron-exclusive Facebook group! Patrons my join at The Gotmead Patron Group. You MUST answer the questions, providing your Patron membership, when you request to join so I can verify your Patron membership. If the questions aren't answered, the request will be turned down.

JAOM bread yeast help.

African Bronze Honey - 50% off for GotMead members

cjuenchico27

NewBee
Registered Member
Dec 19, 2011
13
0
0
Jersey, Channel Islands, UK
So I've made the must for my first ever batch of mead. I've followed joes recipe to the letter, only problem is I can't get fleischmanns bread yeast where I live. I have two types of allinsons bread yeast to use and I'm not sure which one to use.

One is a sachet of alinsons easy bake bread yeast...the stuff recommended for bread machines... Looks pretty standard

The other is a tin of allinsons active dried yeast... Not recommended for bread machines... Grains are quite a bit larger than the sachet...

Just waiting for the must to cool down then I'm ready to pitch the yeast.... Which yeast do I use???
 

Riverat

Premium Patron
Premium Patron
Not familiar with either of those but if I were a gambling man I go for the tin of active dried if only because I seen to have seen the plain active fleischmanns reccommended over the bread machine variety in here somewhere....and of course it's always easier gabling on someone eles's batch (LOL)
 

Chevette Girl

All around BAD EXAMPLE
Moderator
Lifetime GotMead Patron
Apr 27, 2010
8,398
18
0
Ottawa, ON
I second Riverat's suggestion, the bread machine stuff is designed for specific performance, the tinned stuff is what I'd go for too.
 

fatbloke

good egg/snappy dresser.....
GotMead Patron
Ah, well, I'm on the mainland, and yes, I've successfully used the Allinsons i.e. the one in the tin.

It works fine.

And in the same way, I usually make mine to 1 imperial gallon, which also works fine.

I've yet to have it good as soon as its finished, but I've no problem ageing it for 6 months plus.......
 

Chevette Girl

All around BAD EXAMPLE
Moderator
Lifetime GotMead Patron
Apr 27, 2010
8,398
18
0
Ottawa, ON
Cool, I don't often measure them but when I do, I generally find bread yeast can take a must with SG 1.125 down to 1.030 pretty consistently. I'm curious what effect diluting it slightly by using an Imperial gallon instead of a 'Merican one will have.

cjuenchico27, sounds like you're on track! Keep us posted on your progress!
 

Loadnabox

NewBee
Registered Member
Apr 17, 2011
849
2
0
Ohio
With Fleischmanns I aim for the OG to be 1.155 before I add the oranges and spice.

After oranges and spice the OG tends to drop to 1.145

In a batch under these conditions mine generally finishes between 1.030 and 1.035
 
African Bronze Honey - 50% off for GotMead members