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hypatia42I've been reading the mead forum at Northern Brewer's website. Aside from the fact that there are now three members I want to meet and pick their brains zombie style(as in there will be nothing left of value when I am done!) I am learning things.
-It is possible that the stuff giving people headaches in wines is the type of alcohol that is produced by yeast at the higher abvs. Its called fusel alcohol. If I understand correctly fusel is what is produced at higher temperature fermentations as well. A good reason to maintain the temp within the stated preference of the yeast you are using
-People are fussy about their yeast! Everyone seems to have feelings about which one is best and which ones to avoid. I'm kind of curious about the champagne yeast. When fermented on the less it is supposed to impart an interesting(and desirable) flavor.
-I was right to start with all organic local ingredients. There are a lot of juices and honeys that have additives that kill off yeast. I've read that forum post several times now. In essence it goes, "I did X, Y, and Z and all my numbers are right but nothing is happening." "Do you still have the bottle the juice/cider/whatever came in? Check the label cause it likely has a preservative in in that will prevent growth of yeast." In that case you have a whole lot of syrup that you can cook down and put on pancakes or something.
I'm super excited about how this is coming. I've read a lot of first timer "OMG what am I doing wrong?!?" forum posts. I feel fairly prepared and I have access to people that can help me if something goes pear shaped. Things are doing what they are supposed to. I wonder sometimes if the fermentation isn't going too fast. People on the forum all seem to have the opposite problem.
I have pretty much decided to try adding something to secondary fermentation for the left over that won't fit in the 3 gallon. Then again...there might not be any left over cause I will be decreasing the volume by racking. What will I do with the added stuff then? I'm not really sure. Hmmm......
-It is possible that the stuff giving people headaches in wines is the type of alcohol that is produced by yeast at the higher abvs. Its called fusel alcohol. If I understand correctly fusel is what is produced at higher temperature fermentations as well. A good reason to maintain the temp within the stated preference of the yeast you are using
-People are fussy about their yeast! Everyone seems to have feelings about which one is best and which ones to avoid. I'm kind of curious about the champagne yeast. When fermented on the less it is supposed to impart an interesting(and desirable) flavor.
-I was right to start with all organic local ingredients. There are a lot of juices and honeys that have additives that kill off yeast. I've read that forum post several times now. In essence it goes, "I did X, Y, and Z and all my numbers are right but nothing is happening." "Do you still have the bottle the juice/cider/whatever came in? Check the label cause it likely has a preservative in in that will prevent growth of yeast." In that case you have a whole lot of syrup that you can cook down and put on pancakes or something.
I'm super excited about how this is coming. I've read a lot of first timer "OMG what am I doing wrong?!?" forum posts. I feel fairly prepared and I have access to people that can help me if something goes pear shaped. Things are doing what they are supposed to. I wonder sometimes if the fermentation isn't going too fast. People on the forum all seem to have the opposite problem.
I have pretty much decided to try adding something to secondary fermentation for the left over that won't fit in the 3 gallon. Then again...there might not be any left over cause I will be decreasing the volume by racking. What will I do with the added stuff then? I'm not really sure. Hmmm......