I've got a batch of the original recipe with bread yeast going at the moment. I'm also going to do a WLP to compare as well. Given the higher alc tolerance, I was thinking of bumping the honey to 1.8 or 2kg? Any thoughts?jewwie said:Hey Simdop, I would only use 2 packets of yeast for 20 to 25L (any more would just be an overkill cause those yeasties will double in population as soon as they acclimatise). If you want to deviate from the recipe (which I am not recommending), you could rehydrate your yeast for 10 to 15 minutes then pitch.
As far as "some residual Sweetness" from the WLP720 that would depend on the OG (which is high in this recipe because it is meant to be a sweet mead) but it will still be a lot drier than the bread yeast. If it was me, I'd do one batch original and one with WLP720 to compare because you don't want anyone telling you not to try something that could just turn out to be the best mead ever :super:
Both of those beers are awesome!Wardcliff said:ImageUploadedByAussie Home Brewer1460808591.342054.jpg
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Sorry for staying off topic.
Cheers!
Wardcliff said:So, OT, but I have never tried mead before. I tried this today, and although I didn't have it over ice, which is recommended, it tasted like ass. (Don't ask).
I have much higher hopes for this JAOM!
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And further OT (sorry), I tried a couple of beer styles I've never tried before, but this site has opened me up to a whole new world. Yummmmmm!! Not home brew, I know, but the styles are definitely worth aiming for.
ImageUploadedByAussie Home Brewer1460808591.342054.jpg
ImageUploadedByAussie Home Brewer1460808637.800057.jpg
Sorry for staying off topic.
Cheers!
Thanks biggo, I'll keep an eye out.biggo said:I don't think Maxwell's meads are great commercial example, they are the oldest just not the best, try Stone Dog Meadery in NSW they will be similar in style to the new world SA
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