Yeast question

If that's all you got, better put a carboy, stopper, airlock, and some other stuff on your list.

I second that. K1-V116 is called "Da Killer". For yeast nutrient, I use Fermax.

Dick -- It don't matter who's in Austin, Bob Wills is still the King!

Sorry, I was just referring to ingredients. let me see what I have as far as equipment.......

Johnny, Depending on how you handle it, just about any wine yeast can make a good mead. I've had good results with Lalvin 71B-1112 & EC-1118, as well as Danstar Nottingham. Fermaid, yeast hulls, whatever you have generally will work as a nutrient for mead.

What kind of gravity are you starting with, how sweet do you want it when it's done? What kind of honey? Are you adding any fruit, etc?

You might want to consult the rec.crafts.meadmaking news group, or hit up

-- WB

I sure hope you are using a honey with a very good after taste; I just made a batch using some wild honey and the aftertaste is utterly horrid. It looks lovely, smells great, alcohol content is right, you-name-it, but it gives you a taste like one of those generic artificial candy-flavored children's cough syrups. And I have 19 litres...... Bob

I get good results with Nottingham Ale yeast-- it leaves a touch of sweetness to my still meads. I've also had good results with cysers and other fruit meads where at least some of the fruit is in the primary using no additional yeast nutrients. However, I would recommend you use yeast nutrient and energizer with any mead, and especially for traditional/straight meads.

"Johnny Mc" wrote

snip huge list!!

Do you have a home security system? Planning on taking a vacation anytime soon???? How close are you to Jack's Pond Lane?

I'm betting Bob's referring to a 'wildflower' honey -- that is, one that's from multiple sources. Wildflower is a crapshoot. The only batch I've had that was drinkable was fermented to only about 8% alcohol -- maybe that had something to do with it, maybe it didn't. Maybe some of these other batches will age out in a couple of years.

Glad it's all out of my cabinet, at least.

-- WB

Hehehehehe...... My security system in my dog "Captain Ron" Ron is Spanish for Rum ;o)

Lalvin K1V-1116 is the yeast I ordered. Austin Homebrew recommended it. We shall see....

Well, a friend of mine (whom I brew with) is a full-time bee keeper with about 500 hives now and he is my source for honey. I just love the flavor and it has a nice dark color. That is the color of honey here is Southeast Texas. It is very lush and green in SE Texas. I will have to remember to ask him what blooms the honey is made from. I know some of it is from tala-trees (sp?)

K1V-1116 should work just fine. It deals with the low-nutrient must well; some meadmaking regulars swear by it for this reason. The fusel-taste may take a little longer to age out, though.

Enjoy, and /don't panic/.

CRAP! I hate any fusel taste! And hate waiting for it to go away just as much!!! Can I ferment it colder to prevent the fusel taste? I was under the impression the fusels came from fermenting to hot and violent.

I've had some luck making wine coolers with ginger ale with my mead; it's 13%. I'm sure as hell not planning on ever drinking a drop of it straight! Bob

-- Remember; Tuesday is Soylent Green Day.