Toggle sidebar

Yeast tests

  • 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.
Barrel Char Wood Products
I will energize the organic way with citris, raisins, or whatever but will make sure my common must has enough nutrients for a heavy feeder...

Whatever I do will be common between all of the batches since it will be done before pitching the yeasts...
 
I think the point of the experiment is to compare as many samples of the same yeast/must so that we can get a representative sample. I don't want this to be a big issue, and I know that you (Pewter) prefer the natural method, so if we decide to add nutrients, we should all do it one way or the other. Personally, I add DAP and energizer, but I'm in no way adverse to adding rasins.

I agree with the racking too. If you rack one, you rack them all.

I was thinking about suggesting rasins but stayed away because you'd have to add the same amount to each 1 gallon batch. It would be easier to add the nutrient to the 5 gallon batch and then split it up from there.


as usual....
Thoughts?


David

P.S. If anyone has a good recipe for spring rolls in rice paper wrappers that they've tried, please drop me a PM!!!! Thanks
 
Hey Dave,

I usually add raisins but for the purposes of testing I think that the energizer and nutrient would be better for representation given that there would be variences in different batches of raisins as far as sugar level, tannin level, etc.

I'm in favor of doing energizer and nutrient for testing this round, and then to raisins next round. I think it would be easier to add as you mention, and simpler to control in a single five gallon batch that was then split into five one gallon lots.

I'll go with the consensus whatever it is. My vote goes for Nutrient and Energizer this round.

Oskaar
 
There should probably be a standardized yeast nutrient and energizer, etc, so that the main variables are the yeast and honey sources.

Just a thought...
 
Talon,
I was thinking the same thing, but upon looking at it, most of the nutrients/energizers are pretty similar.


Scott, you have a background in science, what do you think?
We could also post this question to Hightest on the homebrew board, since he has looked into the nutrients for his Staggered Nutrient & DAP Addition.


DE
 
Hey folks,

Just a question or attempt to determine the theory/philosophy/goal behind this testing. What is it?

Maybe better stated...

Is the goal behind the testing to find the best yeast for a straight mead?

or...

Is the goal behind the testing to find the best yeast for a straight mead made according to a certain recipe and set of steps?

Maybe it is too subtle but please reread the questions above and think about it. I would like us to encourage us to shape the testing so that at the end of this round of tests, we have determined "the best yeast for the average straight mead" (where average is defined by the differences in each of our styles/methods) not "the best yeast for a straight mead when certain chemicals and a particular method is used".

Please, I am NOT trying to be confrontational, but there is absolutely no benefit in me participating in the tests, nor will the test results provide any useful data to me if each of us do everything the same except for the type of honey since the methods/chemicals used are not ones that I personally use.

Let me recommend again, and everyone is welcome to veto the idea, that we each make a straight mead the way we would make a straight mead, using our methods, honey choice, and preferred chemicals, using an agreed upon SG where the only variant between batches of the same brewer is the yeast that is pitched.

Comments?
 
David,

My preference would be that we each use our method of nutrient while shaping it so that it will support the heaviest feeder of the 5 yeasts we have chosen.

If we are going to count the differences between raisin types as significant, then we better count the differences between nutrient mixes as significant as well. Everyone should be buying the same nutrient mix from the same place if we really intend to clone batches. My own method actually uses neither one... :)

Maybe I am just not enough of a scientist to understand...
 
My opinion:

This is the first step of a long process. We want to minimize the number of variables, so as to get a good idea of how different yeasts behave under similar conditions. Yes, there are other variables to be played with, and I think that should be and will be the focus of future tests.

I think there is a fundamental difference between raisins and other nutrients, in that raisins add flavor where nutrients used properly do not. Even the differences in nutrient blends should be significantly less than the difference between raisins and nutrients. Bascially, comparing the two is like comparing a low-grade melomel to a show mead. Not a valid comparison, in my opinion. As for as I am concerned, the goal is to have the flavor of the final product be exclusively (within reason) determined by the honey and the yeast. A show mead does that.

That said, I don't think it is unreasonable for someone to choose to use raisins for nutrient. We've got several people already sticking to pretty much the same procedure and ingredients (except honey type). Having one person tweak one other variable certainly wouldn't destroy the validity of the results, and might even be very valuable. I would recommend though that if raisins are used, that a fairly neutral honey be used, so that the effects of the raisins on the flavor are hopefully easier to pick out.

**steps down from soapbox**
 
Agreed. It'll probably be important to take good notes so we can pinpoint the differences in the process too.


DE
 
ScottS said:
That said, I don't think it is unreasonable for someone to choose to use raisins for nutrient. We've got several people already sticking to pretty much the same procedure and ingredients (except honey type). Having one person tweak one other variable certainly wouldn't destroy the validity of the results, and might even be very valuable.
Click to expand...

I volunteer to fulfill that role ! ;D

I reread my stuff and it sounds a little selfish, but I do not believe it is unreasonable if I am going to invest 9 months of time and my resources and about $50 to $60 of my money to expect to realize some results, even if just in my own batches, that benefits future batches I make.

Part of me wonders if we won't end up this first round testing the effectiveness of certain yeasts to respond to energizers in producing a superior mead?

Just thinking out loud...
 
Howdy all,

I don't disagree with anything in the last several posts. I think that if we're going to do this we should minimize variables as much as is reasonable. That being said, honey, temperature, water type, etc. are all variables so we're dealing with implicit variation from brewer to brewer, and location to location. I think we're past that and down to recipes and such.

I may run a control batch in parallel to the test batch for comparison and differentiation in the next round. For now, I'll use nutrient and energizer at the levels we agree upon so that the effects of the yeast on flavor, character, aroma, and such are purely a function of the yeast without being influenced by a different nutrient source.

I do use raisins in my batches, but my goal is to see what influence the yeast has on the must absent the other ingredients I use to influence the end product.

I don't think that having one person use raisins will really have much of an effect on the overall testing results either.

Oskaar

I am
 
Yay! My 5 types of yeasties arrived yesterday!

Yay! I just ordered 10 of the mini-hydrometers to use in test batches...

Boo hiss... still gotta find a cheap local source of glass gallon jugs...
 
Do you like apple juice? That's where I got mine... *grins* The White House apple juice containers are glass and you get a nifty top to boot for when you have aged it to completion and don't have a bottle to put it in.... *grins*
 
You must log in or register to reply here.
Barrel Char Wood Products

Viking Brew Vessels - Authentic Drinking Horns

Top Bottom