As you may know from my previous batches, I have been using 1118 yeast which is more of a high alcohol champagne yeast. This time I decided to branch out and try a few things different.
Basically I started with pretty much the same base bringing the specific graivity up to 1.096 ish and separated it out into 2 batches of 8 Litres each. I am trying 2 yeasts, K1116 and 71B 1122 Both by Lalvin.
I started the batches at the same temperature at the same time. Both were innoculated at 9:45 PM on June 25th, 2008. We shall see how this experiment goes. I will keep you updated
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OK, so 12 hours into fermentation, the batch with 1116 yeast has a large amount of foam on the top, whereas the 1122 batch is pretty much inactive. I added a little more nutrient and stirred the crap out of it in hopes of getting things started. If this doesn't do anything I am going to add another package of yeast.
ReplyDelete24 hours after innoculation, the 1122 Batch is finally starting to show some activity. There is definately no comparison to the activity of the 1118 yeast which is very vigorous, and the 1116 is somewhere inbetween.
ReplyDeleteI'm guessing completion time will be much longer as well. I hoep the taste difference is worth the extra wait time.
These two yeasts are definately taking longer than the 1118 Champagne yest, but that is ok, the taste seems alot milder as more of the fruity flavour is present.
ReplyDeleteThe 1122 is still sitting at around 1.040 plus but the 1116 is ready to stop at 1.030. This would leave a potential alcohol of about 4% making the batch right around 8%. Leaving a little room for fermentation during the secondary, this batch should be just about right.
So, I went through the same routine, heating the Mead up to 160F and holding it there for 10 minutes. It was interesting to note there was alot less foaming during the initial heating stage. The foam seemed to stop right aroun 110F, which is a nice change from the panic around pot pasteurizing and overboiling.
55 Hours of Fermentation.