Woah! I was just looking for mead content and clicked on this because I was like "Oh I've talked about this before!" I had no idea you had watched my video!
In México we have a wild fermented drink called “Tepache” which only uses wild yeast from pineapple skin. It ferments pretty fast and clean despite our warm and humid climate. Maybe there is a place for banana there.
I love pineapple and will have to look into it more myself. You would only need yeast nutrients when pushing the yeast harder to produce more alcohol. But adding a banana would probably add some great flavors and maybe some texture. They would bring in some extra sugar for the yeast to eat and could increase the ABV.
@@BrewVintChill Yeah dry yeast has worked just fine for me the last 10 years. And in my region the selection available is better and the price superb. Other people ask when my next mead/cider is ready, so it must be ok!
But in what ratios? And is it easier/cheaper than a store-bought blend? Great backup plan when there is no brew store to buy from. However, I would skip the Citric acid, depending on what you are making, as it could lead to undesirable flavors in beer. Great for cider.
Many thanks. In addition to beer, I also make sour dough, I just have the feeling that the addition of whole grains would help, but that might not be optimal. any ideas or suggestions would be greatly appreciated. You picked up a new subscriber.
Great to hear! I did some research, and I think you are right that there could be some benefit from using whole grains, but is sub-optimal. The lack of zinc is still the secret weapon of Fermaid-O.
Depending on what flavors you are after and what strain you are using. The only time I don't add nutrients is when I want more ester production (ie. to get more banana in a hefeweizen) or to bring out other yeast flavors by stressing them out. I haven't done a Kveik myself yet, but I have heard that brewers use twice the amount of nutrients than the manufacturer recommends. The cells multiply fast and need as much YAN as possible for healthy cell growth. Share your recipe and intended fermentation temperature if you have more questions about handling Kveik brews.
@@BrewVintChill thank u for replying , but i know from my study that pollen is veeery rich in free amino acid vitamin B and nitrogen compounds that s why bee collect as protien and amino acid source ,hives that doesnt have enough pollen the queen cant lay much eggs.
@@ahviper5871 Yeah, that's why traditional mead makers use it, they swear by it because it does work. I wouldn't unless something was forcing me, like dietary restrictions. At 30 or 40 grams per Liter, it is suboptimal, I recommend 1.5 grams of Fermaid O per Gallon instead. Additionally, like raisins, Bee Pollen will contribute a flavor component that should be considered.
@@sleepystar1638 The first half is at the end of the lag phase, the time before cO2 is produced, and the other half is just before half of the sugar has been eaten by the yeast. Often about 12-48 hrs for the first hit, then you will have to do gravity readings to know when to do the second.
Fermax is fine if that is what you have available, it is more so for wine yeast but yeast is yeast so it will still help other yeast. It is between the Fermaid products and generic LD Carlson or other store brands. B+
Woah! I was just looking for mead content and clicked on this because I was like "Oh I've talked about this before!" I had no idea you had watched my video!
Thanks for watching. Hope you found what you were looking for.
Thanks for this. True, I only use the 'energizer' as a fallback for a screw-up, on my part.
In México we have a wild fermented drink called “Tepache” which only uses wild yeast from pineapple skin. It ferments pretty fast and clean despite our warm and humid climate. Maybe there is a place for banana there.
I love pineapple and will have to look into it more myself. You would only need yeast nutrients when pushing the yeast harder to produce more alcohol. But adding a banana would probably add some great flavors and maybe some texture. They would bring in some extra sugar for the yeast to eat and could increase the ABV.
Thanks mate, went and bought some Go-firm today. I'm a dry yeast guy.
Great to hear! Dry yeast gets a bad name, but the only time I use liquid is when I need something really specific or I'm getting an employee discount.
@@BrewVintChill Yeah dry yeast has worked just fine for me the last 10 years. And in my region the selection available is better and the price superb. Other people ask when my next mead/cider is ready, so it must be ok!
When they ask for more, you know you did right. Good Job.
I've heard magnesium supplement with dicalcium phosphate citric acid and vegetable cellulose
But in what ratios? And is it easier/cheaper than a store-bought blend? Great backup plan when there is no brew store to buy from. However, I would skip the Citric acid, depending on what you are making, as it could lead to undesirable flavors in beer. Great for cider.
Many thanks. In addition to beer, I also make sour dough, I just have the feeling that the addition of whole grains would help, but that might not be optimal. any ideas or suggestions would be greatly appreciated. You picked up a new subscriber.
Great to hear! I did some research, and I think you are right that there could be some benefit from using whole grains, but is sub-optimal. The lack of zinc is still the secret weapon of Fermaid-O.
@@BrewVintChill many thanks, at least I'm close to being on the right track, (Well, maybe the correct train station anyway).
Great info, thanks!
Glad it was helpful!
How about using old yeast that you rehydrate in boiling water for a nutrient
Yeah, just boil them for at least five minutes to make sure that they are completely dead.
So no yeast nutrient with a Kveik yeast??
Depending on what flavors you are after and what strain you are using. The only time I don't add nutrients is when I want more ester production (ie. to get more banana in a hefeweizen) or to bring out other yeast flavors by stressing them out.
I haven't done a Kveik myself yet, but I have heard that brewers use twice the amount of nutrients than the manufacturer recommends. The cells multiply fast and need as much YAN as possible for healthy cell growth.
Share your recipe and intended fermentation temperature if you have more questions about handling Kveik brews.
What about pollen?
It's mostly sugar and water, so not really. Some traditional mead makers will use it and swear by it, but it is on the level of using raisins to us.
@@BrewVintChill thank u for replying , but i know from my study that pollen is veeery rich in free amino acid vitamin B and nitrogen compounds that s why bee collect as protien and amino acid source ,hives that doesnt have enough pollen the queen cant lay much eggs.
@@ahviper5871 Yeah, that's why traditional mead makers use it, they swear by it because it does work. I wouldn't unless something was forcing me, like dietary restrictions. At 30 or 40 grams per Liter, it is suboptimal, I recommend 1.5 grams of Fermaid O per Gallon instead. Additionally, like raisins, Bee Pollen will contribute a flavor component that should be considered.
@@BrewVintChill when do you add the fermaid o?
@@sleepystar1638 The first half is at the end of the lag phase, the time before cO2 is produced, and the other half is just before half of the sugar has been eaten by the yeast.
Often about 12-48 hrs for the first hit, then you will have to do gravity readings to know when to do the second.
Boiled baker's yeast is much better than yeast hulls.
Fermax
Fermax is fine if that is what you have available, it is more so for wine yeast but yeast is yeast so it will still help other yeast. It is between the Fermaid products and generic LD Carlson or other store brands. B+
Fresh urine? Diesel exhaust fluid DEF? Nitrogen fertilizer? Bone meal?
Are these things that you are putting in to your beer or wine to aid in fermentation?
@@BrewVintChillfor my tomatoes, they walk on their own
@@BrewVintChill Well, ya never know? 😂