[Sca-cooks] Mead Yeast

[Ian Rocas]

These are good points.  Unfortunately there is only one local store from which I can get my brewing supplies.  They stock champagne, wine, and ale yeast but not mead yeast.  I may be able to order it through them though.  For those who have brewed using mead yeast, about how long does it take for it to finally give up the ghost?

No I didn't try burning it.  But maybe I should have tried to sell it as some sort of fule.  At least it would not have been a complete waste.

Rocas

> From: t.d.decker at worldnet.att.net
> To: sca-cooks at lists.ansteorra.org
> Date: Sat, 8 Dec 2007 13:24:13 -0600
> Subject: Re: [Sca-cooks] Mead Yeast
> 
> 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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