Title: mead- which yeast
Post by: rje66 on May 03, 2015, 05:31:03 PM
Post by: rje66 on May 03, 2015, 05:31:03 PM
Cleaned up the beehives and have just enough honey for a gallon batch of mead, which yeast is best to use, a champagne or wine , also do I need to do a starter or just chuck it in?
Title: Re: mead- which yeast
Post by: Bubbles on May 03, 2015, 08:47:54 PM
Post by: Bubbles on May 03, 2015, 08:47:54 PM
Lalvin 71B-1122 is often reported to be the best strain to use for meads. Need for a starter probably depends on size of batch, but wine yeast is so cheap you're probably better off just using extra sachets as required.
Title: Re: mead- which yeast
Post by: rje66 on May 05, 2015, 04:11:12 PM
Post by: rje66 on May 05, 2015, 04:11:12 PM
Quote from: Bubbles on May 03, 2015, 08:47:54 PMThanks, was posted on a rush and didn't see your comprehensive mead sticky just above, some great stuff in there.
Lalvin 71B-1122 is often reported to be the best strain to use for meads. Need for a starter probably depends on size of batch, but wine yeast is so cheap you're probably better off just using extra sachets as required.
Title: Re: mead- which yeast
Post by: nigel_c on May 05, 2015, 04:22:49 PM
Post by: nigel_c on May 05, 2015, 04:22:49 PM
I've made mead with notty and was happy with the results.
Title: Re: mead- which yeast
Post by: Bubbles on May 05, 2015, 09:29:01 PM
Post by: Bubbles on May 05, 2015, 09:29:01 PM
Quote from: rje66 on May 05, 2015, 04:11:12 PMQuote from: Bubbles on May 03, 2015, 08:47:54 PMThanks, was posted on a rush and didn't see your comprehensive mead sticky just above, some great stuff in there.
Lalvin 71B-1122 is often reported to be the best strain to use for meads. Need for a starter probably depends on size of batch, but wine yeast is so cheap you're probably better off just using extra sachets as required.
Cheers man. Pretty new to the old mead making myself, so would love to hear about your own experiences when you get going.
Title: Re: mead- which yeast
Post by: rje66 on May 06, 2015, 09:12:55 PM
Post by: rje66 on May 06, 2015, 09:12:55 PM
Cool, will keep you updated. It's honey from ivy so not the best of flavour. It's in fv now with wine yeast, bubbling away.
Threw in half a cup of tea and juice of two lemons as well.
Is it too late to add in some flavours, and if it's not is it as simple as adding juice/fruit bits into fv now???
Threw in half a cup of tea and juice of two lemons as well.
Is it too late to add in some flavours, and if it's not is it as simple as adding juice/fruit bits into fv now???
Title: Re: mead- which yeast
Post by: Bubbles on May 06, 2015, 09:24:52 PM
Post by: Bubbles on May 06, 2015, 09:24:52 PM
Nice. I'm planning on doing a ginger metheglin in the next couple of weeks. Then maybe a melomel, depending on what fruit is in season.. And cheap.. 
Title: Re: mead- which yeast
Post by: bachus on August 02, 2015, 02:08:41 PM
Post by: bachus on August 02, 2015, 02:08:41 PM
Lads, you can try to use BAYANUS g995 of BAYANUS IOC. Very good cryophilic yest strain. After 2-3 weeks of the stormy fermentation when then bobbling mead should be stored on the lower temperature (~17oC). Be very careful because fermenting mead will not like the 'thermal shock' (-/+ 5oC temp difference or more).
You can try to use JOHANNISBERG M/35. M/35 yeasts needs little bit more attention to get signs of fermentation, but very good results for 12-16% alcohol sweet mead. Most important o 'hooch effect' aftertaste.
5 grams of the 'Zamojscy' JOHANNISBERG M/35
(dried apple peelings, or other dried fruits...)
(http://s24.postimg.org/cmnroomvp/Zamojscy_m35_1.jpg)
(http://s24.postimg.org/wl3mr27kl/Zamojscy_m35_m5_2.jpg)
Temperature: ~22-23oC
DAY1
0.5L of water (~22oC) honey (1.020 - 1.025 gravity), 1-2 of DAP crystals and a pinch of a yest nutrient
(http://s24.postimg.org/9fxtisrth/Zamojscy_m35_m35_nastewienie.jpg)
DAY2
(http://s24.postimg.org/434dqxej9/Zamojscy_m35_m35_after24h.jpg)
(http://s24.postimg.org/cholsr4yd/Zamojscy_m35_m35_after24h_2.jpg)
DAY3
I added 3 teaspoons of the honey.
(http://s24.postimg.org/52za0dj2t/Zamojscy_m35_m35_after48h_1.jpg)
(http://s24.postimg.org/c7h39eqc5/Zamojscy_m35_m35_after48h_2.jpg)
(http://s24.postimg.org/ondt35jo5/Zamojscy_m35_m35_after48h_3.jpg)
DAY5-6 - mixed with 1L of must.
(http://s11.postimg.org/hbvgmzher/Day6.jpg)
The second day of fermentation
(http://s24.postimg.org/tgxk80g5x/Fermentacja1.jpg)
(http://s24.postimg.org/711ckmm6t/Fermentacja3.jpg)
You can try to use JOHANNISBERG M/35. M/35 yeasts needs little bit more attention to get signs of fermentation, but very good results for 12-16% alcohol sweet mead. Most important o 'hooch effect' aftertaste.
5 grams of the 'Zamojscy' JOHANNISBERG M/35
(dried apple peelings, or other dried fruits...)
(http://s24.postimg.org/cmnroomvp/Zamojscy_m35_1.jpg)
(http://s24.postimg.org/wl3mr27kl/Zamojscy_m35_m5_2.jpg)
Temperature: ~22-23oC
DAY1
0.5L of water (~22oC) honey (1.020 - 1.025 gravity), 1-2 of DAP crystals and a pinch of a yest nutrient
(http://s24.postimg.org/9fxtisrth/Zamojscy_m35_m35_nastewienie.jpg)
DAY2
(http://s24.postimg.org/434dqxej9/Zamojscy_m35_m35_after24h.jpg)
(http://s24.postimg.org/cholsr4yd/Zamojscy_m35_m35_after24h_2.jpg)
DAY3
I added 3 teaspoons of the honey.
(http://s24.postimg.org/52za0dj2t/Zamojscy_m35_m35_after48h_1.jpg)
(http://s24.postimg.org/c7h39eqc5/Zamojscy_m35_m35_after48h_2.jpg)
(http://s24.postimg.org/ondt35jo5/Zamojscy_m35_m35_after48h_3.jpg)
DAY5-6 - mixed with 1L of must.
(http://s11.postimg.org/hbvgmzher/Day6.jpg)
The second day of fermentation
(http://s24.postimg.org/tgxk80g5x/Fermentacja1.jpg)
(http://s24.postimg.org/711ckmm6t/Fermentacja3.jpg)