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  1. #1
    Join Date
    Jun 2012
    Location
    Richford, VT
    Posts
    13

    Default Yeast Tolerences and flavors

    I'm not "new" to mead making, but am rather in the experimental phase of the hobby - The phase where 'I wonder what this would taste like' wins out over following anybody's recipes when starting a new batch.

    Anyway, looking through the threads there's a lot of talk about the yeast surviving higher alcohol contents and having different flavors. I'm interested in making some stronger stuff ('panty removers' I saw someone call them) or adding some different qualities to my meads. So far I've really only used Red Star blancs and champagnes.

    Does anyone have a resource that breaks down the different yeast types and their properties/flavors/survivability?

  2. #2
    Join Date
    Oct 2004
    Location
    Lyons, CO
    Posts
    3,027

    Default Re: Yeast Tolerences and flavors

    There are lots. Jack Keller's Winemaking page is a good resource, and the published stats from the yeast maker (Lallemand, White Labs, Wyest, etc). Mead books like the Compleat Meadmaker (Schramm) also have some info., and for recipe formulation guidelines to target alcohol content using gravity and strain ETOH tolerance see the Stickied intro thread.
    Bees, brews and fun
    in Lyons, CO

  3. #3
    Join Date
    Apr 2012
    Location
    Jefferson Co., WV, USA
    Posts
    156

    Default Re: Yeast Tolerences and flavors

    Both EC-1118 and KIV-1116 are very strong fermenting yeast good for mead. We like to use 4 gallons of pure fruit juice (like 100% blackberry, black raspberry or elderberry) and a gallon plus about a quart of honey to bring the starting gravity to about 1.095, when it drops to 1.020 we add enough honey to bring it to 1.030, repeat as many times as it will take it back down. This is much better than starting the gravity very high and hoping it finishes, this way the yeast has a chance to grow and develop and make more alchohol slowly. Dont forget to add some nutrients if you want a higher level at the end. WVMJ

    http://www.lalvinyeast.com/strains.asp
    Meadmaking with WVMJ at Meads and Elderberry Winemaking

  4. #4
    Join Date
    Jun 2012
    Location
    Richford, VT
    Posts
    13

    Default Re: Yeast Tolerences and flavors

    Thanks Ben. I did read the sticky before I posted and have seen the target alchohol content chart before, but I was looking for some more specific information regarding yeast strains and their properties. I will look at the Jack Keller's page, though.

    WVMJ - That's a great idea! I've usually just let it run and end up with sweet or dry depending on my target alchohol content, sometimes missing the mark before everything dies out. Your way seems like it would always be on the dryer side and have a high content, correct?

  5. #5
    Join Date
    Apr 2012
    Location
    Jefferson Co., WV, USA
    Posts
    156

    Default Re: Yeast Tolerences and flavors

    It all depends on you, if you start the yeast off with a gravity they can ferment to dry, instead of overloading them at the start, then you get control over the ferment and no such thing as missing the mark again. Remember to feed a little at a time, if you want it drier you might want to start feeding when it gets to 1.000 and raise it only to 1.01, wait for it to finish, add more etc. We generally like our meads to end up at 1.02 or .03 after feeding it 1 or 2 times, not to hot and not to sweet. WVMJ
    Meadmaking with WVMJ at Meads and Elderberry Winemaking

  6. #6
    Join Date
    Jun 2012
    Location
    Richford, VT
    Posts
    13

    Default Re: Yeast Tolerences and flavors

    WVMJ - Off topic, but I was looking at your website (I assume I'm writing to Jack?) and was wondering what you did to increase the body of your wine after you had it taste tested.

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