João Machado
Well-Known Member
Hello.
Can I use dead bread yeast as nutrients to the mead yeast?
Can I use dead bread yeast as nutrients to the mead yeast?
Yes. You can boil bread yeast to kill it, then add it as nutrient, or add it in the last few minutes of the boil for mead, beer, etc.
That nutrient will be good food for the ambient yeast, aka wild yeast, while waiting on the mead yeast. Don't prepare it ahead of time. When you boil your honey when making mead, add the bread yeast into the last 10 minutes of that. It not only kills the bread yeast, but also distributes it throughout the mead.
There is a mead section in the Recipes area of this forum that has some great recipes. Take a look at that. I'm not the greatest mead expert. Some of the people that post those recipes know far more about mead than I do, and you may also see other words of wisdom that will help you.
So...boil again the water with dead bread yeast and join to the honey with water? I was thinking about temperature of the water...should I warm the water befor ading to the honey?I wouldn't boil the honey. There's no reason to do so, it destroys flavor compounds.
Boiling the bread yeast directly before pitching would be best, that's true.
The honey dissolves easier in warm water, yes. But be sure that it is cold again before pitching the yeast.So...boil again the water with dead bread yeast and join to the honey with water? I was thinking about temperature of the water...should I warm the water befor ading to the honey?
The honey dissolves easier in warm water, yes. But be sure that it is cold again before pitching the yeast.
And yes, bill the best yeast again. Or boil a new batch of bread yeast.
Darn auto correctThanks!!
Darn auto correct
Never heat your honey (or the must) above 100-110F for mead. Ever. Going above 110F means you're blowing off flavor components present in the honey. Making a lesser product as a result (unless going for a bochet).
Be sure to factor the liquid amount you boiled/killed the bread yeast in when formulating the must. Personally, I just use actual yeast nutrient when making mead. Easier to work with and has additional nutrients that the yeast will need/want.
Why can't he just get the baker's yeast moist in a small amount of filtered water and get it nice and hot in the microwave?The honey dissolves easier in warm water, yes. But be sure that it is cold again before pitching the yeast.
And yes, boil the bread yeast again. Or boil a new batch of bread yeast.
Why can't he just get the baker's yeast moist in a small amount of filtered water and get it nice and hot in the microwave?
When you boil your honey when making mead,
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