brucearnold
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AHBers,
I am giving mead another try (have done JOAM in the past) but want to find the yeast that gives the best result for me for a dry mead similar to a wine. To try and make things scientific I have used the same recipe, just varied the yeast for individual batches, so far 4 batches have been made with results that have left me scratching my head.
Batch #1: EC-1118
Brewed 22-Feb 2018, transferred 18-Apr.
Still cloudy, but the flavor was good when it was transferred.
Batch #2: M05
Brewed 4-Mar 2018, transferred 18-Apr, bottled 8-Jul.
Clear, slightly fizzy, clean sharp taste.
Batch #3: CL23
Thanks for any help.
I am giving mead another try (have done JOAM in the past) but want to find the yeast that gives the best result for me for a dry mead similar to a wine. To try and make things scientific I have used the same recipe, just varied the yeast for individual batches, so far 4 batches have been made with results that have left me scratching my head.
Batch #1: EC-1118
Brewed 22-Feb 2018, transferred 18-Apr.
Still cloudy, but the flavor was good when it was transferred.
Batch #2: M05
Brewed 4-Mar 2018, transferred 18-Apr, bottled 8-Jul.
Clear, slightly fizzy, clean sharp taste.
Batch #3: CL23
Brewed 18-Apr 2018, transferred 8-Jul.
Still cloudy, flavor was a little off compared to the first two.
Batch #4: SN9
Brewed 18-Apr 2018, transferred 8-Jul.
Still cloudy, flavor was not nice (rotten veg).
The recipe was the boil method (10 min), honey, acid blend, yeast nutrient, water. Fermented in 5L glass demijohns with airlocks, in a fermentation chamber holding at 17.5degC.
Does anybody have knowledge on wine yeasts and how long they take to clear?
Do I have 3/4 batches cooked and ready for the drain?
Still cloudy, flavor was a little off compared to the first two.
Batch #4: SN9
Brewed 18-Apr 2018, transferred 8-Jul.
Still cloudy, flavor was not nice (rotten veg).
The recipe was the boil method (10 min), honey, acid blend, yeast nutrient, water. Fermented in 5L glass demijohns with airlocks, in a fermentation chamber holding at 17.5degC.
Does anybody have knowledge on wine yeasts and how long they take to clear?
Do I have 3/4 batches cooked and ready for the drain?
Thanks for any help.