[Sca-cooks] Mead Yeast
Terry Decker
t.d.decker at worldnet.att.net
Sat Dec 8 11:24:13 PST 2007
While I don't brew, I can tell you that your problem with the Champagne
yeast is that it is breed to produce CO2 and high alcohol content, meaning
it can survive in a high alcohol environment. In the process it converts
almost all of the sugar into alcohol, leaving a very dry beverage. A sweet
mead yeast should go inert sooner in the fermentation leaving you with lower
alcohol content and a sweeter mead.
Did you try burning your "lighter fluid?"
Bear
----- Original Message -----
In all my time of making mead I have always used Champaign yeast. The
resulting taste is excellent, but I have never had much luck stopping the
fermentation process except with refrigeration. I once tried simply
allowing the fermentation process to continue until the alcohol level kills
off the yeast, but the result tasted more like bitter lighter fluid than
mead. I have not worked with mead yeast because it is not available
locally, but I have heard that allowing the fermentation to continue until
the yeast dies works better with mead yeast. Does anyone have any personal
experience with this?
Rocas
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