You can't compare beers with meads. The only real similarity is that they're both fermented products...Yeah thats all Ive seen as well But it runs contrary to everything Ive learnt over the years while brewing beer. If I were to use an ale recommendation then Id be looking at about 500B cells for the must Im wanting to ferment. Which is about 4 packs of yeast (Im using this yeast http://vintnersharvest.com/collections/wine-yeasts/products/vintners-harvest-wine-yeast-ma33 which has a cell density of 10B cells per gram)
I can only assume that the inoculation rate must be much lower due to the lack of more complex sugars? Hence why all the manufacturers and wine makers suggest one packet per batch?
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