"I am not ‘chugging beer’ I’m SAMPLING a flight of various meads I created using different yeasts. It’s called a SMORGASHONIGWEIN and it’s elegantly cultural!!!"
I've tried a lot of yeasts and I really get great results with EC-1118 It will tolerate high gravity, it does produce up to 20% ABV it also tends to ferment dry and requires back sweetening, but it never stalls and does not require a lot of nutrients. I also like the K1V-1116, it also has the killer gene so it will eat native yeasts which is great if you use a lot of fruits in your mead. BTW If you mix those all together the K1V will kill off the other yeasts. Red Star Premier Cuvee is very similar to EC1118 and gives great results as well
I love D47 but it takes some time. I rack it twice with three weeks between, then bottle. It doesn't taste right for a year. At that point it will blow you away. When you rack the second time, toss in corn sugar/water to desired sweetness and to top off the vessel. It is incredible.
Does the corn sugar/water give it fizz? Is that corn syrup or something else? Do you put in the corn sugar/water just before bottling or while it's just in the second phase?
I had done a cilantro wine with Azteca bread yeast and it got up to 13.6% and I had the same reaction as you did! It was like rocket fuel. But I also done an Apple wine with the same bread yeast that come out around 6.6% and was just fine.
This has to be the best mead yeast test and review video ever!!! A real guy, in real world situation, testing using simple methods. Nice Job. I have been using the Red Star Blanc, but I may chose another based on this test.
I love this! It is really interesting how different it all is. I just made a 32L with bread yeast, cinnamon sticks, whole cloves and sultanas are not much of the flavour has come through but okay overall. Same recipe with 1118 and it was amazing.
(I feel like my mother in telling you) but I still feel compelled to say the yeast is Premiere Rouge (red) as in the french word not rogue. Also it would be cool to see the time it takes the yeast to fall out of suspension for each individual jar. I know that each of those yeast have an optimal temperature range. Do you feel the ones with the poorer performances were well outside these temps?
I definitely think that temperature could have changed the results. If I had the ability to do 8 different fermentation temperatures at the same time I definitely would have!
@@ManMadeMead I think that would be difficult to do but I wanted to make sure you thought about how those yeasts all had different optimal temps that they like. So they all couldn't get what they needed on that shelf so that could make for the different flavor profiles when they are in the best conditions for that particular yeast and also some of those issues do take care of themselves with aging.
i think blending of the Lalvin's together would be good, likewise a blend of the red stars. perhaps the bread yeast with some added rum with a splash of fresh apple juice could be for a drunken night . hah
Well done. Informative. Nice delivery. I am starting to do meads. I have been using EC1118 for wine. I’ll start my first mead on it but will consider the Rouge for my second batch.
I was gonna say, you should put some respect on my boy bread yeast, because he's big chilling, and easily acquired. Also, for bread yeast, it kind of needs fruits and a lot more time.
Hey buddy come back to this and try it again with some of the more interesting yeasts the professionals are using or just more variety of uncommon types. kvek types such as lutra, other white lab, DV10, Omegas, Wyeast and other beer/lager types.. ect
Have a batch going with fleischmanns bread yeast currently, started about 4 weeks ago. Took a gravity reading today and it's at nearly 13.5 percent ABV, which I wasn't quite expecting
The red star I used ended up rocket fuel. In Twenty days. Racking will help remove that dead bottom layer. I'm going to let it sit for awhile. It will end up needing sweetened at the end.
I am very impressed by how you explain your nose and mouth feel...I can almost smell and taste them with you. Thanks for the video, very informative. I am working on a few different melomels, Including a rhubarb mead...it is very tart after first rack, however, the mouthfeel and aftertaste is amazing and engulfs the pallet. Try it!
Great video, you've convinced me to start experimenting with yeasts, I've only used the one yeast since I started (slack I know), but I'm excited to find some new flavours
If you redo this it would be interesting to see you do your favorites and if they all clear out if given a little more time possibly blending the flavors even more.
Thank you very much for comparing the variety of yeasts on the same honey concentration. My suggestion would be to use spices in your mead to suppress the yucky bread flavour and wait longer till everything clears up. I would say to avoid bread yeast if you got access to better wine yeasts like EC-71B, 1116 or 1118 etc.
I highly recommend it 🙂 I've loved making mead on and off for quite a long time now, whilst I'm enjoying discovering that you can indeed make a tasty young mead it never fails to amaze me just how much ageing can change and improve a brew. Pulling something out of the cellar you made even several years ago and sharing it is a wonderful feeling!
Might be interesting if you pasteurized all those to turn any remaining yeast into nutrient, then re-sweetened and fermented with say the EC-1118 or other pick ? Just thinking it might show a different, perhaps more complex, character to the initial EC-1118 (or whichever) again. If matches the original would be interesting, but also if totally different or new could show a way to stage brew something entirely new.
I was just wondering what temp on average would you say these fermented at? Room Temp? I've read D47 gets bad off flavors at warmer temps. I've had success with it in my always cold Pittsburgh basement.
That's a nice test my friend. But to be a good one you should have done a mixture of at least 1.140 of gravity reading because if you use a low bar of sugars on the solution you are not showing the real performance of yeasts the can go that extra mile.
I'm curious. Which bread yeast did you use? There's two types, and one is atrocious for brewing. Fleischmann's has "Active Dry" and which is in a red pack and "Instant Dry" which is in a blue pack. The "Instant Dry" acts like a turbo yeast, which we all know yields an unpleasant drink. Personally, I use Lalvin D-47 for my brewing needs, especially since buying online gives me a bulk pack of it. XD
@@ManMadeMead Huh! I have some ideas what might've happened. But anyway, I'd also be curious to see what some age does to all of these drinks. Perhaps a sequel video in a few months?
Great video!!! keep up teaching us. I have a question.. On the package of a yeast saying that px 10 gams for 23 liters so what will happen if i use 10 grams for a bigger volume double or triple????
Is there any way to save a mead that you’ve already started fermenting with bread yeast? I started with a beer yeast but it just wouldn’t start after 4 days it still wasn’t bubbling so I decided to try some bread yeast because it was the only other yeast I had on hand. Now after watching this video I don’t have much hope for my first mead. 😆
@@ManMadeMead There are literally hundreds of Ale Yeast Choices that would be Amazing for Lower ABV mead, like 10% abv and under. Also Curious, Why dont you use Wyeast 4184 Sweet mead yeast or Wyeast 4632 Dry mead yeast? Or Liquid yeast in General? Wyeast and White Labs offer some of the best yeast on the market and literally Hundreds of strains between the two companies. Yes they are a bit more expensive at 7 to 10 dollars each, but this can be offset easily by doing staggered batches and re-pitching the yeast slurry from one batch into the next.
What was your Room Temp / Must Temp during the fermentation D47 likes a cool temp, 68 Degrees or less. If you look at any of the Lalvin instructions they will dictate the best temp to ferment at.
I definitely plan on doing this again and controlling the fermentation temps for each one. I’m very certain that these all fermented at 68 - 70 F in this test!
I had opportunity to get some Meadowfoam honey which has a marshmallow flavor out of the bottle. What yeast would you recommend to retain that marshmallow thru fermentation?
Also, the difference in gravity might have something to do with the strain type. I kmow for example ale yeasts do not ferment fructose. They might be leaving some sugars (or leaving them to the end because of inhibition, like the lac operon in e coli)
I noticed on one of your other videos, where you were doing a taste test with a friend, that you didn't put any sugar into the juices. Is this correct? Does that make for a drier wine rather than a sweet wine?
Hi there! Thanks for the video! I'm new to mead making and planning on making my first traditional mead next weekend. I've ordered a 3lb bottle of Crocketts arizona desert wildflower honey. Do you think that would make a good honey for a traditional mead? and which yeast would you recommend for that? I'm looking to get the best well rounded honey flavor I can since it will be the only ingredient.
I think the bread yeast your missing honey. You only did 1.1 lbs of honey for the half gallon of water. You need 1.5 lbs of honey i think. That would have retained the honey taste of the mead. And i think you put yoo much yeast in. For a gallon you only need to use half a packet. So you should have only used 1/4 a packet. So too much yeast and not enough honey is what i think threw off your bread yeast brew.
Yes! If you will “wash your yeast” meaning you put them into a jar of some sort with water and then let them yeast settle to the bottle (move that over into a new container and repeat that step). You will end up with washed yeast that you can reuse!
Figured as much. BTW, my first mead ever was bread yeast; yes, very alcoholic smelling. Cracked open last bottle I discovered after 3 years and found it to be decent. I stick with EC-1118 now. Have subscribed as your channel is quite informative
@@paulm7402 Didn't know it could last that long, is there something special in the mead or the way of bottling or storage so it can last that long? I would love to know.
This video is just for what makes the best young meads/wines (3 weeks). Sometimes yeasts can smell or taste bad when young, but taste amazing when aged. Don't count out "the worst" yet. I'll be looking forward to a "part 2" and possibly "part 3".
@Wojciech Chomiak except after fermentation it is fully cooked. The only difference here is how long it ages. using your analogy it would be like the same meat only 1 is marinated longer than another. its still the same meal
Nice work MMM!! I have always wondered why nobody had a vid with yeast comparisons. I can appreciate all the time and thought that went in to this test. One of the most helpful mead vids I’ve ever watched!! Took lots of notes, and I’m going to try the rogue and 1118. Please don’t mix them!!! Give us an update on taste in 6 or 12 months. So many questions answered, but many more created. Cheers! Will send another donation for you effort!
Red Star Yeast Premier Blanc (yellow pack) is > 16% (can hit 18%). Difference in Lavin and Red Star is Redstart likes higher temps than Lavin, so if your room is colder, that may explain why the Lavin products fermented faster. I live in AZ so the Blanc works well with 75 degree room temp.
Fellow Arizonan here, and I concur. Find Red Star works pretty well for summer room-temp ferments, compared to Lavin. My favorite Red Star variety, at the moment, is Cuvee. Really clean for ciders and cysers, but I have not tried it in a mead, yet.
@@cliftonyates6979, Red Star will get the job done and I would use it, for sure. However, Lalvin has some of the best yeasts, without a single doubt in my mind.
I hope you keep them in the mason jars and come back to them in a few months and retry once they all have cleared. My last bunch of yeast I got were Redstar cotes des blancs and 71B. I tried the cotes in a cranberry wine... made the juice from scratch... amazing stuff. It took a good 2.5 months to clear. I also brewed at cooler temps. I have a bunch of stuff to try in one gallons now.
You are right. Everything needs time. Cooler temp much better but longer. I wouldn't drink anything cloudy and yeasty unless I'm not going too far from the loo lol
With Fleischmann's active dry bread yeast you never want to make a completely dry brew, it just kills the flavor, I usually shoot for about 12ish percent so that it has some character and flavor left, it also takes MUCH longer to fall out of suspension and needs more time.
I know it's not something you can do now but it would be interesting if you brought in someone to taste them blindly and rate them. You could even use this same batch just after a couple more months of aging or something :)
We have three batches going right now, one with Safale US-05, and the other two are with Red Star yeasts. The Rouge blew right through its fermentation (1.10 to 1.00 in 8 days). The Blanc has gone from 1.12 to 1.027 in 8 days. I am not sure if it is due to our temps being slightly higher in our house (70-73 degrees) or another variable, but I am a big fan of both yeasts dio far as they have left amazing flavors so far! However, I know they have low flocculation so I dread how long it may take to clear. This is an excellent mead video!! Love the channel!
These are the kind of experiments I love! Hope you do a similar experiment with a cyser! Last year I did two batches of cyser using two different yeasts (1116 and 1118). However, I didn't use the same honey in the two batches so it wasn't a controlled experiment like yours. I did find the 1118 clarified much quicker than the 1116 though. I'll stay away from bread yeast I think. I did try it on a ginger beer and was not impressed.
Only ever used the ec1118. Was sold to me as a beginner. Told me it was the hardiest for temp fluctuations and different honey/fruits. Out of maybe ten batches. Only one stalled. Which is 100% my fault. The ginger in the must had potassium sorbate.
I know I was a little harsh with my comment on the grape mead but I want you to know that you do great work. This is a video I have been waiting for. Such a great video idea and execution. I use Lalvin for everything but now will try RedStar. Thank you so much for all your hard work.
Thats kind of weird, ive had red star premier blanc chew through to 14 percent in about 15 days or so before, may be a difference in their situation, or they could have some inconsistency issues.
I haven't made a mead yet but I have one planned soon. I have made about 13 gallons of wine and out of that 2 gallons was bread yeast. I've already been able to drink all of that and I'm still waiting on the lalvin products to age enough to taste good. Perhaps the fruit in wine makes bread yeast ok for that use. Also, I'd love to see a 6 month retaste
Great video! I kept thinking that it would've made a good high school science fair project, except for, you know, the alcohol. As others have commented, I am also interested in an update. It's six months out now...
Of these, I've only used 71b and D47. In my experience, 71b is very easy to work with and makes a good mead that's drinkable early on. D47 has worked really well for me, but it seems to need a much longer time to age to really develop, and if it fermented to warm, even longer. I've found that even with great nutrition and low fermentation temps, it still isn't great young.
It would be interesting to see a similar test using many yeasts but with different starting gravity points. Then another using various yeasts at different temp ferments. I guess that would require a fermenting fridge though or many of you did more than two temps. I think you would have had better results with the D47 if fermented at a lower temp. Cool experiment! Thanks.
My first batch going rn is redstar premier rouge and it's been about 3 weeks, still fermenting. I'm gonna start a cyser with lalvin k1-v1116 tomorrow so I'm glad to see it go so much faster than the redstar
I HAVE AN EVEN BETTER VIDEO FEATURING 20 YEASTS! CHECK IT OUT HERE: th-cam.com/video/-_shVjrZIO4/w-d-xo.html
"I am not ‘chugging beer’ I’m SAMPLING a flight of various meads I created using different yeasts. It’s called a SMORGASHONIGWEIN and it’s elegantly cultural!!!"
😂😂
I've tried a lot of yeasts and I really get great results with EC-1118
It will tolerate high gravity, it does produce up to 20% ABV it also tends to ferment dry and requires back sweetening, but it never stalls and does not require a lot of nutrients.
I also like the K1V-1116, it also has the killer gene so it will eat native yeasts which is great if you use a lot of fruits in your mead.
BTW If you mix those all together the K1V will kill off the other yeasts.
Red Star Premier Cuvee is very similar to EC1118 and gives great results as well
Thank you for putting all of this into one video. It's so much easier to see and understand results this way
I love D47 but it takes some time. I rack it twice with three weeks between, then bottle. It doesn't taste right for a year. At that point it will blow you away. When you rack the second time, toss in corn sugar/water to desired sweetness and to top off the vessel. It is incredible.
Does the corn sugar/water give it fizz? Is that corn syrup or something else? Do you put in the corn sugar/water just before bottling or while it's just in the second phase?
Thanks for doing this! Never thought 71B would go that dry. Great info with yeast. Always wanted to experiment with them.
Wonderful video. I use EC-1118 for everything but melomels, and for that I use K1-V1116.
I'm definitely going to try them both out after this. Have you done anything with florals?
I had done a cilantro wine with Azteca bread yeast and it got up to 13.6% and I had the same reaction as you did! It was like rocket fuel. But I also done an Apple wine with the same bread yeast that come out around 6.6% and was just fine.
Does the bread yeast really go that high? I thought it would be knocked down once the ABV reaches 10-12%.
This has to be the best mead yeast test and review video ever!!! A real guy, in real world situation, testing using simple methods. Nice Job. I have been using the Red Star Blanc, but I may chose another based on this test.
Thank you!
I greatly appreciate your efforts here sir!
this is a REALLY cool test to get an idea of how different things can really be just based on the yeast you use. very awesome, thank you!
Taking notes, excellent comparisons MMM...!
I saw another video where Fleishmans bread yeast was used for mead. Finished out at about 18%.
Wow!
I love this! It is really interesting how different it all is. I just made a 32L with bread yeast, cinnamon sticks, whole cloves and sultanas are not much of the flavour has come through but okay overall. Same recipe with 1118 and it was amazing.
Ive been using red star premier blanc and mine is a 17 abv with high carbonation.
(I feel like my mother in telling you) but I still feel compelled to say the yeast is Premiere Rouge (red) as in the french word not rogue. Also it would be cool to see the time it takes the yeast to fall out of suspension for each individual jar. I know that each of those yeast have an optimal temperature range. Do you feel the ones with the poorer performances were well outside these temps?
I definitely think that temperature could have changed the results. If I had the ability to do 8 different fermentation temperatures at the same time I definitely would have!
@@ManMadeMead I think that would be difficult to do but I wanted to make sure you thought about how those yeasts all had different optimal temps that they like. So they all couldn't get what they needed on that shelf so that could make for the different flavor profiles when they are in the best conditions for that particular yeast and also some of those issues do take care of themselves with aging.
Most of us home brewers don’t have the ability to brew at different temperatures. It all comes out in the wash as they say.
This is so helpful to see all these samples. Thank you for doing this!
I was wonder what all these jars were doing in your other videos. In past videos these were all on the shelve behind you.
Great video. I wish you had one for cider. Thanks for making this.
I love a good bench test. Nice work
Thank you!
i think blending of the Lalvin's together would be good, likewise a blend of the red stars. perhaps the bread yeast with some added rum with a splash of fresh apple juice could be for a drunken night . hah
Well done. Informative. Nice delivery. I am starting to do meads. I have been using EC1118 for wine. I’ll start my first mead on it but will consider the Rouge for my second batch.
Thank you! Best of luck with your brewing!
Это энциклопедия по медоварению. Незаслуженно мало подписчиков. Но с другой стороны показывает сколько нас в мире примерно, не так много)))
I was gonna say, you should put some respect on my boy bread yeast, because he's big chilling, and easily acquired. Also, for bread yeast, it kind of needs fruits and a lot more time.
Hey buddy come back to this and try it again with some of the more interesting yeasts the professionals are using or just more variety of uncommon types. kvek types such as lutra, other white lab, DV10, Omegas, Wyeast and other beer/lager types.. ect
Have a batch going with fleischmanns bread yeast currently, started about 4 weeks ago. Took a gravity reading today and it's at nearly 13.5 percent ABV, which I wasn't quite expecting
Bread yeast can be surprisingly good!
The red star I used ended up rocket fuel. In Twenty days. Racking will help remove that dead bottom layer. I'm going to let it sit for awhile. It will end up needing sweetened at the end.
it's Red Star Premier ROUGE - RED in french.
I love this channel, your videos rock!!
Thank you so much!
I am very impressed by how you explain your nose and mouth feel...I can almost smell and taste them with you. Thanks for the video, very informative. I am working on a few different melomels, Including a rhubarb mead...it is very tart after first rack, however, the mouthfeel and aftertaste is amazing and engulfs the pallet. Try it!
I'm happy to share! Rhubarb sounds great!
I make wine with ec 1118..its good.now i try to use k1 v1116 for wine..hope the result very good..i from malaysia.
Great video, you've convinced me to start experimenting with yeasts, I've only used the one yeast since I started (slack I know), but I'm excited to find some new flavours
Have you ever thought about wild yeast approach like traditional wine making. Take the natural yeast from the surroundings?
I’ve made a couple wild yeast meads and they have turned out great!
If you redo this it would be interesting to see you do your favorites and if they all clear out if given a little more time possibly blending the flavors even more.
Thank you very much for comparing the variety of yeasts on the same honey concentration.
My suggestion would be to use spices in your mead to suppress the yucky bread flavour and wait longer till everything clears up.
I would say to avoid bread yeast if you got access to better wine yeasts like EC-71B, 1116 or 1118 etc.
Any plans to bottle any of it? I'd be really interested to see how they age after six, 12, 18 months, etc.
I’m not sure yet!
I highly recommend it 🙂 I've loved making mead on and off for quite a long time now, whilst I'm enjoying discovering that you can indeed make a tasty young mead it never fails to amaze me just how much ageing can change and improve a brew. Pulling something out of the cellar you made even several years ago and sharing it is a wonderful feeling!
A quick Google search says the Redstar Premier Blanc will go as high as 16-18%.
Might be interesting if you pasteurized all those to turn any remaining yeast into nutrient, then re-sweetened and fermented with say the EC-1118 or other pick ? Just thinking it might show a different, perhaps more complex, character to the initial EC-1118 (or whichever) again. If matches the original would be interesting, but also if totally different or new could show a way to stage brew something entirely new.
Awesome! Any idea if they will age differently as well?
That is a great point. I was hoping he would keep them going also to see how long the yeasts take to drop out of solution.
I'm not sure!
Why not have used M05 by mangrove? Its made for mead
I didn’t have it at this time when I made this mead!
@@ManMadeMead Fair enough, Whats your thoughts on M05?
I was just wondering what temp on average would you say these fermented at? Room Temp? I've read D47 gets bad off flavors at warmer temps. I've had success with it in my always cold Pittsburgh basement.
These all fermented at 70 degrees!
I live in the North Side, Steve, and like D47 because it performs well in my chilly basement.
You know, I gave the Alpha skid an invitation to put on the 4 onzes gloves while sining a weaver and I didn't had a response yet.
A blind taste test would be very interesting
That's a nice test my friend. But to be a good one you should have done a mixture of at least 1.140 of gravity reading because if you use a low bar of sugars on the solution you are not showing the real performance of yeasts the can go that extra mile.
I think that would definitely push the yeast but I didn't want to go too crazy! I understand your point though!
1118, d47, 71b or dady
only yeastys i use
I hope you kept them separated, aged them and do a follow up of each aged, cause I'm sure they have changed in flavor since this video
I'm curious. Which bread yeast did you use? There's two types, and one is atrocious for brewing. Fleischmann's has "Active Dry" and which is in a red pack and "Instant Dry" which is in a blue pack. The "Instant Dry" acts like a turbo yeast, which we all know yields an unpleasant drink. Personally, I use Lalvin D-47 for my brewing needs, especially since buying online gives me a bulk pack of it. XD
It was the active dry!
@@ManMadeMead Huh! I have some ideas what might've happened. But anyway, I'd also be curious to see what some age does to all of these drinks. Perhaps a sequel video in a few months?
After watching a few of your videos, I noticed that you have your batches up over you washer and dryer. Have you done a video on temperature?
I haven’t had any issues with fermentations or fermentation temps frankly!
Great video!!! keep up teaching us.
I have a question..
On the package of a yeast saying that px 10 gams for 23 liters so what will happen if i use 10 grams for a bigger volume double or triple????
The yeast will still work but they will be under extra stress and may create some off flavors called fusels!
Is there any way to save a mead that you’ve already started fermenting with bread yeast? I started with a beer yeast but it just wouldn’t start after 4 days it still wasn’t bubbling so I decided to try some bread yeast because it was the only other yeast I had on hand. Now after watching this video I don’t have much hope for my first mead. 😆
Have you considered doing a Second video in this series using Ale yeasts instead of Wine yeast?
I haven’t considered it with ale yeasts. I’ve thought about repeating this test for accuracy purposes!
@@ManMadeMead There are literally hundreds of Ale Yeast Choices that would be Amazing for Lower ABV mead, like 10% abv and under.
Also Curious, Why dont you use Wyeast 4184 Sweet mead yeast or Wyeast 4632 Dry mead yeast? Or Liquid yeast in General?
Wyeast and White Labs offer some of the best yeast on the market and literally Hundreds of strains between the two companies.
Yes they are a bit more expensive at 7 to 10 dollars each, but this can be offset easily by doing staggered batches and re-pitching the yeast slurry from one batch into the next.
Have you tried Kveik for any mead brews yet?
I haven’t! I want to try it at higher temps so I’m waiting for the summer to hit!
in theory you could do half and half different yeasts ?
Yes you could!
@@ManMadeMead mead +wine yeast mead+ beer yeast beer+wine yeeee
What was your Room Temp / Must Temp during the fermentation D47 likes a cool temp, 68 Degrees or less. If you look at any of the Lalvin instructions they will dictate the best temp to ferment at.
It was at 68F!
Thanks for the video. if you are thinking about doing another similar one, would you consider thermometer to capture the ambient temperature?
I definitely plan on doing this again and controlling the fermentation temps for each one. I’m very certain that these all fermented at 68 - 70 F in this test!
Easy way to excuse getting pissed
I had opportunity to get some Meadowfoam honey which has a marshmallow flavor out of the bottle. What yeast would you recommend to retain that marshmallow thru fermentation?
I think the lalvin QA23 would be a great choice
How do you measure your gravity so often without losing any mead?
Also, the difference in gravity might have something to do with the strain type. I kmow for example ale yeasts do not ferment fructose. They might be leaving some sugars (or leaving them to the end because of inhibition, like the lac operon in e coli)
Interesting to watch the alcohol slowly taking effect on him as he gets to the 7th and 8th ones...
Blend them for the characteristics you want.
I noticed on one of your other videos, where you were doing a taste test with a friend, that you didn't put any sugar into the juices. Is this correct? Does that make for a drier wine rather than a sweet wine?
I didn't but you can definitely do that. It just makes it a lower ABV wine. Sweetness requires residual sugar.
Probably tipsy after all that too
Hi there! Thanks for the video! I'm new to mead making and planning on making my first traditional mead next weekend. I've ordered a 3lb bottle of Crocketts arizona desert wildflower honey. Do you think that would make a good honey for a traditional mead? and which yeast would you recommend for that? I'm looking to get the best well rounded honey flavor I can since it will be the only ingredient.
That’s a great honey! I’ve used it before with great success. I would suggest using the Lalvin EC-1118! I
Thanks for the advice! Keep up the great videos!
I think the bread yeast your missing honey. You only did 1.1 lbs of honey for the half gallon of water. You need 1.5 lbs of honey i think. That would have retained the honey taste of the mead.
And i think you put yoo much yeast in. For a gallon you only need to use half a packet. So you should have only used 1/4 a packet.
So too much yeast and not enough honey is what i think threw off your bread yeast brew.
So would you not used Champagne yeast ?
I wouldn't!
I would also like to know does the amount of Yeast first added make a difference to flavour over time ?
It really only affects how quick your mead ferments (and how efficiently it does in general!)
Is bread yeast the same as pizza yeast
You mean for making pizza dough? Yes.
What happens when you turn it up to 20 present abv dose anythang bad happen I tried the rouge yeast you are using?
The rouge won’t go up to 20% you need a specialty yeast to be able to do that!
what nutrients did you use please
Fermaid O!
Bread yeast goes to 12-14 percent dog know from experience same brand
Interesting!
Is there a propper way to reuse the yeast from the throb that I get from racking ?
Yes! If you will “wash your yeast” meaning you put them into a jar of some sort with water and then let them yeast settle to the bottle (move that over into a new container and repeat that step). You will end up with washed yeast that you can reuse!
@@ManMadeMead thank you !!
I was looking for something like this !
So what do you think is best yeast??
They all have different purposes!
so i guess that confirms you can use bread yeast for mead... but don't.
Agreed!
Red Star Premier Rouge....not rogue
Yeah... I learned that lesson way too late haha
Figured as much. BTW, my first mead ever was bread yeast; yes, very alcoholic smelling. Cracked open last bottle I discovered after 3 years and found it to be decent. I stick with EC-1118 now. Have subscribed as your channel is quite informative
I'd also like to see you come back to these at a 6 month and one year from now. To see how some have mellowed and cleared with age.
Yes! This please!
Chase this up!!!!!
Probably long gone by now!!!
It's for Science! *Burp
@@paulm7402 Didn't know it could last that long, is there something special in the mead or the way of bottling or storage so it can last that long? I would love to know.
@@paulm7402 thank you so much! I'll try doing the same as you. Thank you for the info and the idea.
This video is just for what makes the best young meads/wines (3 weeks).
Sometimes yeasts can smell or taste bad when young, but taste amazing when aged.
Don't count out "the worst" yet. I'll be looking forward to a "part 2" and possibly "part 3".
@Wojciech Chomiak you very much can with the right yeast it will technically finish. However it just wont taste amazing
@Wojciech Chomiak its alcohol made from honey yes it is mead
@Wojciech Chomiak what exactly changes the definition of mead for you? same process but it has to age over a year to be called mead for you?
@Wojciech Chomiak except after fermentation it is fully cooked. The only difference here is how long it ages. using your analogy it would be like the same meat only 1 is marinated longer than another. its still the same meal
Really like this experiment! If you could also kind of mark the flocculation of these yeasts that would be really helpful too.
Aggressive yeast will bubble more. So far what I have tried. What does everyone else think. I'm new. 2 batches going so far. Not done yet.
Nice work MMM!! I have always wondered why nobody had a vid with yeast comparisons. I can appreciate all the time and thought that went in to this test. One of the most helpful mead vids I’ve ever watched!! Took lots of notes, and I’m going to try the rogue and 1118. Please don’t mix them!!! Give us an update on taste in 6 or 12 months. So many questions answered, but many more created. Cheers! Will send another donation for you effort!
Red Star Yeast Premier Blanc (yellow pack) is > 16% (can hit 18%).
Difference in Lavin and Red Star is Redstart likes higher temps than Lavin, so if your room is colder, that may explain why the Lavin products fermented faster.
I live in AZ so the Blanc works well with 75 degree room temp.
Fellow Arizonan here, and I concur. Find Red Star works pretty well for summer room-temp ferments, compared to Lavin. My favorite Red Star variety, at the moment, is Cuvee. Really clean for ciders and cysers, but I have not tried it in a mead, yet.
When I first started out, I was using Red Star. At some point, I got some Lalvin yeast and never looked back.
I'm just starting out, and I'm also using red star
@@cliftonyates6979, Red Star will get the job done and I would use it, for sure. However, Lalvin has some of the best yeasts, without a single doubt in my mind.
You should try this same experiment with ale yeasts. I’ve had good results from ale yeasts in the past
THAT sounds like a GREAT idea!! St least I sure will. Thanks for a good Idea!!!
He needs to do at least 2 batches of each at the same time to go firm consistency. A sample size of 1 means little.
I hope you keep them in the mason jars and come back to them in a few months and retry once they all have cleared. My last bunch of yeast I got were Redstar cotes des blancs and 71B. I tried the cotes in a cranberry wine... made the juice from scratch... amazing stuff. It took a good 2.5 months to clear. I also brewed at cooler temps. I have a bunch of stuff to try in one gallons now.
I’d also like to see a comparison after a few months. I think that would be a better representation of each.
You are right. Everything needs time. Cooler temp much better but longer. I wouldn't drink anything cloudy and yeasty unless I'm not going too far from the loo lol
Great video concept! I'd love a series of these, exploring more yeast options. It's a great resource.
Great video! You had me chuckling every time you said Rogue instead of Rouge :D
🤦🏼♂️
I thought it was rogue as well
He's an X-Men fan, like me. Excuse the guy for Xavier's sake! 😂😍😂😍
Sorry French speakers, but I am a big fan of the rogue. Detect traps, pick locks, cantrip deception, not just stealing. Rogue
With Fleischmann's active dry bread yeast you never want to make a completely dry brew, it just kills the flavor, I usually shoot for about 12ish percent so that it has some character and flavor left, it also takes MUCH longer to fall out of suspension and needs more time.
Interesting! I’ll have to remember that for next time!
Good to know! I like both sweet mead and bone-dry, spiced mead. Good to know I can tinker for both varieties this early in learning to make wine!
I know it's not something you can do now but it would be interesting if you brought in someone to taste them blindly and rate them. You could even use this same batch just after a couple more months of aging or something :)
We have three batches going right now, one with Safale US-05, and the other two are with Red Star yeasts. The Rouge blew right through its fermentation (1.10 to 1.00 in 8 days). The Blanc has gone from 1.12 to 1.027 in 8 days. I am not sure if it is due to our temps being slightly higher in our house (70-73 degrees) or another variable, but I am a big fan of both yeasts dio far as they have left amazing flavors so far! However, I know they have low flocculation so I dread how long it may take to clear. This is an excellent mead video!! Love the channel!
I need to try the Safale yeasts at some point!
These are the kind of experiments I love! Hope you do a similar experiment with a cyser! Last year I did two batches of cyser using two different yeasts (1116 and 1118). However, I didn't use the same honey in the two batches so it wasn't a controlled experiment like yours. I did find the 1118 clarified much quicker than the 1116 though. I'll stay away from bread yeast I think. I did try it on a ginger beer and was not impressed.
Only ever used the ec1118. Was sold to me as a beginner. Told me it was the hardiest for temp fluctuations and different honey/fruits. Out of maybe ten batches. Only one stalled. Which is 100% my fault. The ginger in the must had potassium sorbate.
I know I was a little harsh with my comment on the grape mead but I want you to know that you do great work. This is a video I have been waiting for. Such a great video idea and execution. I use Lalvin for everything but now will try RedStar. Thank you so much for all your hard work.
For the sake of science I miss the jar with wild fermentation. Thanks for the good work! Cheers!
Thats kind of weird, ive had red star premier blanc chew through to 14 percent in about 15 days or so before, may be a difference in their situation, or they could have some inconsistency issues.
I think lalvin k1-1116 is the best than others.
I haven't made a mead yet but I have one planned soon. I have made about 13 gallons of wine and out of that 2 gallons was bread yeast. I've already been able to drink all of that and I'm still waiting on the lalvin products to age enough to taste good. Perhaps the fruit in wine makes bread yeast ok for that use. Also, I'd love to see a 6 month retaste
HI, Excellent review! @ManMadeMead Have you had a chance to re-taste all recently to see the difference with couple months of aging?
I haven’t yet but I plan on doing so soon!
Great video! I kept thinking that it would've made a good high school science fair project, except for, you know, the alcohol.
As others have commented, I am also interested in an update. It's six months out now...
Of these, I've only used 71b and D47. In my experience, 71b is very easy to work with and makes a good mead that's drinkable early on. D47 has worked really well for me, but it seems to need a much longer time to age to really develop, and if it fermented to warm, even longer. I've found that even with great nutrition and low fermentation temps, it still isn't great young.
It would be interesting to see a similar test using many yeasts but with different starting gravity points. Then another using various yeasts at different temp ferments. I guess that would require a fermenting fridge though or many of you did more than two temps. I think you would have had better results with the D47 if fermented at a lower temp. Cool experiment! Thanks.
My first batch going rn is redstar premier rouge and it's been about 3 weeks, still fermenting. I'm gonna start a cyser with lalvin k1-v1116 tomorrow so I'm glad to see it go so much faster than the redstar
What is the best budget yeast?