Really like the deeper dive into using this. There are a number of all known meaderies, who shall remain nameless, who are well known to use this as a "cheat" in their product and often, IMO, go way overboard using it. A legit downside is that it can lead to uhh, bathroom issues. From what I've personally seen, if you aren't able to ferment on whole fruit and press, especially the pressing part, this can be a decent makeup in mouthfeel fullness, but can't replicate the "grip" of actual tannin. Having said all that, it certainly can be a way of improving a mead when used judiciously, thanks for going into a little more detail.
I recently bottled an orange blossom mead, fermented with D47 and left to rest sur lie (as Lalvin recommends D47 especially for it), and I noticed that there was a lot more perceptible sweetness than I would expect from a mead fermented to dryness without backsweetening. After seeing the explanation of glycerin and why yeast produce it, I suspect that the glycerin in the cells was released into the mead during the extended aging on lees. Has anyone else had a similar thing happen?
I’m planning on making a Braggot (beer/meed)for the first time tomorrow. I have plenty of experience with both individually. I put the information in Brewfather under mixed style beer. It said the final gravity should be about 1.005. Do you think adding a little glycerin would improve mouth feel in this instance? 🤷♂️
If glycerol is a natural adaptation that yeast produces in order to handle a harsh environment. Would adding a bit during primary potentially boost the performance of the yeast for say your high specific gravity meads where you are trying for a higher ABV? Because that's an area where yeast are known to struggle, so I'd definitely be curious if it'd help.
I need to incorporate glycerin more in dry trads and hydromels. Thanks for bringing attention to this!
I was just thinking ng of what to do to add that little bit of viscosity to my brews. Looks promising.
Really like the deeper dive into using this. There are a number of all known meaderies, who shall remain nameless, who are well known to use this as a "cheat" in their product and often, IMO, go way overboard using it. A legit downside is that it can lead to uhh, bathroom issues. From what I've personally seen, if you aren't able to ferment on whole fruit and press, especially the pressing part, this can be a decent makeup in mouthfeel fullness, but can't replicate the "grip" of actual tannin. Having said all that, it certainly can be a way of improving a mead when used judiciously, thanks for going into a little more detail.
Why 1.25 oz for 1.040, but 1 oz for more SG than that?
Really Appreciate Your Video , Thanks ! 🐯🤠
Thanks for this primer on Glycerin! A good thing to keep in mind. -kilted
Someone comes up with math, I’ll add it lol. Great video.
I recently bottled an orange blossom mead, fermented with D47 and left to rest sur lie (as Lalvin recommends D47 especially for it), and I noticed that there was a lot more perceptible sweetness than I would expect from a mead fermented to dryness without backsweetening. After seeing the explanation of glycerin and why yeast produce it, I suspect that the glycerin in the cells was released into the mead during the extended aging on lees.
Has anyone else had a similar thing happen?
Also glycerin/glycerol is the core of lipids (made of fatty acids and glycerol) which make up membranes of living organisms like yeasts.
I’m planning on making a Braggot (beer/meed)for the first time tomorrow.
I have plenty of experience with both individually. I put the information in Brewfather under mixed style beer. It said the final gravity should be about 1.005. Do you think adding a little glycerin would improve mouth feel in this instance? 🤷♂️
I don’t understand what the abv has to do with it.
Kveik Jovaru also produces a decent amount of glycerol/glycerin from what I've read
If glycerol is a natural adaptation that yeast produces in order to handle a harsh environment. Would adding a bit during primary potentially boost the performance of the yeast for say your high specific gravity meads where you are trying for a higher ABV? Because that's an area where yeast are known to struggle, so I'd definitely be curious if it'd help.
Wow Glycerin Tools leaked in this video. That's crazy.
Interesting!
Wait... first?
🥳🤯💥🎉🎊⚡✨🌟⭐💫.
🐯🤠