zxcvbob wrote:
Steve Calvin wrote:

zxcvbob wrote:


[filing recipe] What kind of yeast did you use? Champagne yeast or
fleur sherry yeast can probably process that much sugar without
killing itself.

If you transfer to a secondary fermenter with a fermentation lock
after the first week, all the solids will settle out when it's done
and you won't have to filter anything.

(I wonder how sparkling tomato mead would taste...)

Bob


Honestly Bob, I don't recall. I think just plain brewers yeast. I
probably wouldn't like the two yeasts that you mentioned 'cause I
don't like sherry or chapagne but Nancy'd probably LOVE it. (I don't
think that I'll tell her... ;-) )

The solids *don't* settle out, trust me.

As for the mead, hm... may be a plan to try 'cause it's gonna take us
forever to drink last years. ;-) I gave a gallon away to a friend of
mine and still have three left.

I know what mead is, I've had it and that stuff is wicked! (don't ask
how I know ;-) ) It takes a LONG time to do properly no?



Champagne yeast doesn't really have any character or taste to it imho,
but it is robust and has a very high alcohol tolerance.

I made some ginger mead a few years ago. It tasted like cardboard when
it was done. I bottled it, and after it was in the bottle for about a
year it was wonderful. I don't know what the transformation was.

Traditional mead with nothing in it but water, honey, and yeast takes a
very long time to ferment completely, and the fermentation often
"sticks". It's not so bad if you add yeast nutrients.

Best regards,
Bob


ok thanks Bob. I may try the champagne yeast this year. Maybe I'll do
some research and start the mead process as well. :-)

--
Steve