SC - Hello, Edible Flowers and Classes

[Robyn Probert]

I do appologize for intercepting this.  But I can offer some info.

There are approximately 5 million cells per deciliter in suspention
during fermentation.  They flocculate (precipitate) out after primary
fermentation as they have no food and go dormant.  

Your situation is pretty similar to many of mine.  Your honey adition
would have reactivated the dormant yeast (depending on alcohol
levels)(read  poison level) simply by its addition.  The agitation
would help get them active quicker and reoxidize to give essential o2
for reproduction of lost cells to optimum population.

Bread yeast will give off flavors that wine yeasts will not produce.  
Being yeast, they'll eat that sugar and give alcohol, as you
found....but have prpensity for 'bready' off flavors.  I'm glad yours
did well.  To give the sweet character that I may miss, I heat the
fermented mead to just steaming and hold it there for 15-20 minutes to
kill any active yeast, but not drive off too much alcohol or delicate
characters.  Then add more honey if needed, or do it before specific
gravity falls too far.  This can also be accomplished chemically with
potassium metabisulfite, but then you have sullfited it and limited
your audience and left the arena of period techniques.

Hope this has helped; I know I did ramble a bit.

fra niccolo difrancesco



- ---Russell Gilman-Hunt <conchobar at rocketmail.com> wrote:
>
> I'm sorry Papa Gunther for asking this here, but I can't find Brandu's
> email address...
> 
> I started a 1 gallon batch of cinnamon mead to try it out and see how
> it tasted - to see if it was worth recreating in larger quantities.
> Made the stuff, let it sit for about 8 weeks, and tasted it... it was
> really dry, so I got a passle more honey, and since it was purified at
> the store, I just poured it in... and it sank to the bottom.  Which
> got me to wondering; some yeasts are bottom fermenting, (?) and some
> are top fermenting (?) and I used bread yeast because I was too lazy 
> to go to the store and get another packet of good yeast.  I shook the
> stuff up and made it mix, but if the honey had stayed at the bottom,
> would the bread yeast have worked it?  
> 
> Btw, tastes fine now.  I think the dryness (?) came from using an old
> copy of, I think, Digby's weak honey drink, where it comes out all 
> sparkley and didn't work all the way through... but I let it work to
> completion and it (the yeast) ate all the sugar.
> 
> 
> 
> ===
> "My surname is Li and my personal name is Kao, 
> and there is a slight flaw in my character"?
>          ---"Bridge of Birds" by Barry Hughart
> 
> 
> 
> 
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