Recent content by landsknechte

Well I added in a little strawberry for some nutrients because it was going too slow. It worked out well enough. Cloudy but tastes like any other beer yeast-based mead, which is to say, good. I'll just use Nottingham or whichever is the most neutral ale yeast because it settles a lot better.

I find that ale yeasts like Nottingham and SAFale S-04 produce the best short meads. I haven't seemed to have any issues drinking stuff in as little as 10-12 days. Those two are consistent yeasts which are very neutral in effect on taste. Mind you, the short meads are not incredibly complex. So...

You did rack a little early, however, the yeast remaining should be okay to ferment your raspberries. It may take a bit longer though being as there are likely a lot less yeast cells floating around. As the above poster said, yeast cleans up after itself once the oxygen and sugar is gone...

I am currently just starting an orange blossom mead (750g of that) in about 5g of Lallemand Munich yeast. I threw in around 25-30 raisins for cheap nutrient into this batch which is a gallon. So, with that said, does anyone have any experience with hefeweizen yeast and honey? I know it's...

I'd suggest pureeing the pears, I find it makes life easier. Pectic enzyme is a good idea if you want crystal clear results. You might want to add yeast nutrient to be on the safe side for complete fermentation but you don't have to. I am not a huge fan of Champagne yeasts, but they'd work in...

1. Corks are better for long term aging and storage but flip-top works. Just don't keep your mead in there for years. 2. Siphon and maybe a bottling wand because that attachment is cheap and makes things easier. You will want to sanitize it after cleaning. Use StarSan, Potassium Metabisuplhate...

I was gonna say about 3.5 gallons if you wanted stronger. Or perhaps 5 gallons if you wanted a melomel for some extra fermentables.

Yeast ferments out all the sugar, or virtually all, hence not tasting much like the honey and fruit. Secondary really is where the flavour happens.

Eh, fair point. Oh well I am only out like $8-$10 bucks.

I'd have to say that, unless the OP was using oodles of honey, 44 days is enough for there to not be bottle bombs. If he was using a lot of honey and other fermentables and the yeast petered out...then BOOM.

Based on what you've said, go ahead and bottle this one. However, go get yourself a hydrometer. I didn't think to get one at first but it's proven very useful. It'll take the guess work out of things for you next batch.

Okay, so, went to rack the bread yeast cherry. Smelled totally rank, dumped it. Oh well **** happens.

I've gotten into session/short meads recently too. Everyone seems to suggest ale or even bread yeast. I've done three recent batches which are in secondary and primary. One each of wine yeast, bread yeast and ale yeast. I suppose we will see if they are good under 30-odd days.

The ingredients list: -500 grams of Clover Honey -5 or 6 grams of Fleishman's Active Dry Bread Yeast -5 or 6 ounces of Bing and Montmorency cherries pureed with water -3/4 tsp of D.A.P & 1/8 tsp of Yeast Energizer -Enough spring water to make 1 U.S. gallon As I said, starting gravity was...