Where you showed the starter and time for letting it go and when pitching, answered my earlier convoluted question perfectly and put my mind to rest on how I went about doing mine. Thank you! Another great video!
Used sundew recently for a hard cider and they are definitely very nutrient needy but be careful not too add to much at one time, I eyeballed it added too much nutrient and at one point my brewing container felt warm with how fast the activity was
@@ManMadeMead I just started making my first mead today but I have been watching the channel for a few months ive got some rather off the wall ideas I want to try. Thank you for all the help so far
Iv been curios about these yeasts. I have some coming and was wondering how the sundew would do in a cider. Wondering if it will leave some apple flavor to it but also give the strawberry flavor also.
I've seen this brand of yeast at my local brew shop and wondered if it could be used in mead. They have it in the beer yeast fridge so I'm always been unsure. I'm definitely going to try one of these soon.
I heard that some English Ale yeasts can make some decent mead. I Have a 1 month Wildflower Honey & Cammomile Mead with Nottingham English Ale Yeast, and It's decent. Very neutral flavour, so I may experiment with the rest of the packet on something a little wacky to see if it subdues any overtly strong flavours.
I just read on the OYL insta that the fruitiness comes out around 72F. I’ve used it in a NEIPA and a Brut IPA and I don’t think the juiciness is super prominent
I can be difficult to grasp the whole potential of the yeasts since they were designed (yes designed here :P) to make ales. Feeding yeasts with sacharose + fructose is not the same as with maltose and maltotriose. Some yeasts can go through more complex sugars (thinking of brettanomyces). I am looking forward more CRISPR/Cas9 edited yeasts, it's a promising field. I hope they will allow it here in europe soon.
Where you showed the starter and time for letting it go and when pitching, answered my earlier convoluted question perfectly and put my mind to rest on how I went about doing mine. Thank you! Another great video!
I'm happy to help! Thanks for watching!
Used sundew recently for a hard cider and they are definitely very nutrient needy but be careful not too add to much at one time, I eyeballed it added too much nutrient and at one point my brewing container felt warm with how fast the activity was
Those fermentation jars are awesome, excellent video, love the yeast shootouts
Thank you!!
Have you ever made a with the ingredients for root beer?
I haven't!
@@ManMadeMead I just started making my first mead today but I have been watching the channel for a few months ive got some rather off the wall ideas I want to try. Thank you for all the help so far
Thanks for the fun video. I'll be interested in seeing if the flavors and aromas stay over time.
That mixing wand scares me. Why? Because I just busted a carboy with one of them!
From now on, I am mixing the honey and water with my Vitamix blender.
Oh no!! You definitely have to be careful with theme haha
@@ManMadeMead As I found out!
@@martharetallick204 I have been doing it this way for at least a year if not longer.
@@1014p You're doing the smart way!
Iv been curios about these yeasts. I have some coming and was wondering how the sundew would do in a cider. Wondering if it will leave some apple flavor to it but also give the strawberry flavor also.
I've seen this brand of yeast at my local brew shop and wondered if it could be used in mead. They have it in the beer yeast fridge so I'm always been unsure. I'm definitely going to try one of these soon.
Let me know how yours turns out!
What temp did u ferment at?? I’ve been wanting to experiment with fermenting above 90F with a kveik yeast for a traditional mead.
These fermented between 68 - 70 F!
from sampling some homemade with bread yeast, I feel like yeast in bread is a nice flavor, but not in most mead/wine.
(very limited experience)
I don't prefer to use it in mead or wine!
I heard that some English Ale yeasts can make some decent mead. I Have a 1 month Wildflower Honey & Cammomile Mead with Nottingham English Ale Yeast, and It's decent. Very neutral flavour, so I may experiment with the rest of the packet on something a little wacky to see if it subdues any overtly strong flavours.
I just read on the OYL insta that the fruitiness comes out around 72F. I’ve used it in a NEIPA and a Brut IPA and I don’t think the juiciness is super prominent
I wonder if that would have made a difference!
Yo I just used the Sundew for the first time and IT STINK! I hope it tastes good though. Haven’t tried it yet.
Love this Video. But after watching it I no longer feel bad for my crapy handwriting! Lol
Oh mine is terrible!!
I can be difficult to grasp the whole potential of the yeasts since they were designed (yes designed here :P) to make ales. Feeding yeasts with sacharose + fructose is not the same as with maltose and maltotriose. Some yeasts can go through more complex sugars (thinking of brettanomyces).
I am looking forward more CRISPR/Cas9 edited yeasts, it's a promising field. I hope they will allow it here in europe soon.