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Sometime this coming week, the 1st week in
August of 2004, I will be beginning a test of several yeasts. Lalvin
EC-1118 is what I have used for every batch except Blåfarge Himmelen Melomel.
This was a Wyeast variety, but I'm not sure which, I wasn't really keeping
records yet. EC-1118 is a champagne yeast and I don't have any complaints
with it, but I also don't have any real experience to compare it with. I
will be making a 6 gallon batch, using 12 pounds of Basswood honey if I
can get it (it's the right time of the year to look), otherwise I have a
few gallons of wildflower honey on hand. Six different yeasts will be
used, each in a one gallon batch. About one
tsp of tannin will go into the must before it's divided up, but that's
it. I don't want anything else to interfere with the flavor effects
that the individual yeasts will have. Ferment time, clarity, alcohol
content, carbonation levels, ph, and flavor will all be watched. Stay tuned. .
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Got my Basswood, I'll be picking up my
yeasts tomorrow. One change in the plan above. There will be 2
musts, 6gal. of the Basswood & 6gal of Wildflower. This way I'll be
able to get a better comparison of the different honeys too. The cultures
will be pitched at the same time to minimize the effect of different
amounts of time in the starter.
I will be using a variety of ale, beer, & wine yeasts.
I have seen recipes using any of these (I've seen a couple the call for
leavening yeasts), so it's time for me to find out which I like. The Côtes des Blancs
is the only one specifically suited for meads by the manufacturer, so I'm
looking forward to seeing, & tasting, how that one turns out. The
packet images on the left link to more information on the specific yeasts
I'll be using. For full details of recipes, go here
I recently found a site, The SCA Brew
Great Mead Yeast Survey, that covers most yeasts I'm using here, as
well as many others. Very good reviews
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