Hi All. I decided to have a crack at a few batches of JAO as my first adult foray into meadmaking (the less said about the forays as a teenager the better). I made 3 different gallon batches as follows:
1) As original recipe.
2) As original + 3/4lb grated ginger
3) As orginal but with high alcohol tolerant wine yeast (Gervin No.5 as far as I know - have to admit didn't trust the bread yeast altogether and my taste tends to run dry anyhow).
5 weeks or so onwards and 1) and 3) are bubbling away, but 2) has slowed to a crawl and started to clear a little. At first I thought, it had stuck, but tasting it, it's already pretty dry, while 1) and 3) are still sweet.
I guess my questions are: is it really possible the JAO is fermenting dry with the bread yeast? Also, would the ginger really turbocharge fermentation? (extra nutrients?)
It's no big deal, more of an academic question. The dry, ginger batch already tastes pretty good to me, although obviously it will change. I know what you're gonna say - buy a hydrometer for next time! (already on order).
1) As original recipe.
2) As original + 3/4lb grated ginger
3) As orginal but with high alcohol tolerant wine yeast (Gervin No.5 as far as I know - have to admit didn't trust the bread yeast altogether and my taste tends to run dry anyhow).
5 weeks or so onwards and 1) and 3) are bubbling away, but 2) has slowed to a crawl and started to clear a little. At first I thought, it had stuck, but tasting it, it's already pretty dry, while 1) and 3) are still sweet.
I guess my questions are: is it really possible the JAO is fermenting dry with the bread yeast? Also, would the ginger really turbocharge fermentation? (extra nutrients?)
It's no big deal, more of an academic question. The dry, ginger batch already tastes pretty good to me, although obviously it will change. I know what you're gonna say - buy a hydrometer for next time! (already on order).