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/diy/ - Do-It-Yourself

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Anonymous 04/14/14(Mon)20:19 UTC+1 No.625356 Report

Hi /diy/ I want to start a small batch of mead with a few friends. We have read a lot and have everything prepared, except the yeast.

What is a good brand of yeast we can buy? regular wine/beer yeast will work? because I plan on buying it on ebay and would like to get something widely available.

Also any tips/tricks from experienced users for beginners. Also we are not sure how much to do on the first batch, its basically a test.
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Anonymous 04/14/14(Mon)21:12 UTC+1 No.625371 Report

>>625356


Implying that isn't urine.
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Anonymous 04/14/14(Mon)21:22 UTC+1 No.625375 Report

When i was making mead I used dry yeast and yeast for wine but i have heard that the best yeast for alcohol is the normal fresh yeast
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Anonymous 04/14/14(Mon)22:19 UTC+1 No.625407 Report

Any yeast will WORK, including bread yeast. The yeast you should choose depends on what your plan for the mead is. For your first I'd suggest finding a mead recipe from a book or gotmead or something that already specifies the yeast. Don't change the yeast in a recipe, since they already planned the amount of fermentables around the yeast.

Anyway, I'd recommend sticking to dry yeast first since it's cheaper and you get more yeast. Liquid isn't better or worse quality, it comes in a wider variety. But it contains much fewer viable yeast cells so you have to make a starter to grow more before using it.

For mead I think most people use a medium-tolerance wine yeast like Lalvin K1V and just use enough honey so that the yeast will reach it's maximum alcohol tolerance (~14%) and stop, and the residual sweetness is what you're left with. Or you could use a beefier yeast like EC-1118 (~18% abv tolerance), ferment it out dry, kill the yeast, and then add honey/whatever to sweeten it as much as you want. Or you could use an ale yeast with a lower-gravity must, plan for a lower-alcohol mead, and count on the lower attenuation to leave some sweetness. If you use a reputable recipe then someone already figured that out for you, but if you're just your own thing then you've got those choices.
Some yeast data: http://www.meadmadecomplicated.org/mead_making/ingredients/commercial_yeast.pdf
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Anonymous 04/15/14(Tue)01:20 UTC+1 No.625482 Report

>>625407
>EC-1118
I've used this before. It's a good yeast but it produces a fair amount of glycerol so even after very long fermentation there's a slight sweetness. Of course if you're making sweet mead this won't matter. I prefer very dry.
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Anonymous 04/15/14(Tue)05:40 UTC+1 No.625609 Report

just go to the local homebrew shop and buy white wine yeast.

dont use bread yeast.
dont think you're smart by buying turbo yeast in bulk.
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Anonymous 04/15/14(Tue)06:20 UTC+1 No.625613 Report

>>625609
>go to the local homebrew shop

this, I always get EC-1118, it's good yeast and they never seem to have anything else in stock, oddly enough.

Bread yeast will definitely make mead, but the bread flavour it leaves behind will take a while to age out, and it can be hard to figure out its attenuation.
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Anonymous 04/15/14(Tue)06:25 UTC+1 No.625615 Report

I've heard red star wine yeast is the best. Red packet I think.

If you aren't adding in raisins and orange, you will need yeast nutrient.

You might want to feed it honey incrementally, as in don't use all your honey at once. Something to do with osmotic shock.
If there is too much honey and not enough water, allegedly your yeast will have problems.

I would try to see how well your yeast can grow in a pure honey environment with a little yeast nutrient. Maybe do a test run in a pint mason jar.

You don't have to rack the honey wine, but some people think the lees give it an off flavor.

After fermentation stops and you bottle it, let it bottle condition.

You are supposed to wait 6 months minimum for the wine to age, waiting more means you get better wine.
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Anonymous 04/15/14(Tue)06:28 UTC+1 No.625616 Report

>>625613

Bread yeast takes longer to drop out I've heard.

http://www.stormthecastle.com/mead/index.htm

This has all you need to know.

He even has a pic where he made ten identical batches of mead with yeast being the only variable.
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Anonymous 04/15/14(Tue)06:30 UTC+1 No.625617 Report

Also, exposing your wine to as little oxygen as possible is important.

You need your mix to have lots of oxygen in the beginning for the yeast, but after the fermentation oxygen will oxidize it.
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Anonymous 04/15/14(Tue)06:55 UTC+1 No.625628 Report

>>625615

I take it back, pure honey can't ferment. It needs a little water.
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Anonymous 04/15/14(Tue)18:04 UTC+1 No.625796 Report

Thank you everybody I got some really nice info. Also I found a local homebrewing shop (I dont know why I didnt do this first) so I will go there and get my yeast.

Will post results once I have started!
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Anonymous 04/17/14(Thu)02:24 UTC+1 No.626361 Report

>>625796
Also ask them for advice.
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