This is one of the most important videos on your channel. Every beginner should watch this to truly understand that yeast is an INGREDIENT - not just the thing you use to get alcohol from sugars.
I see this issue a lot in the mead& wine forums, as well as the distilling forums and FB groups. Drives me crazy! I appreciate the first hand experiences, but I’ve used the data sheets as a solid base to gather basic profiles and then dial in from there. Like, JUST READ a LITTLE, people!
I'm sorry to say that, although all the collected info from the websites (temps, tolerance, etc.) might be very useful, I don't think the ratings by the 19 judges have any meaning at all. So these ratings are not really an argument to say that the type of yeast is important as an ingredient. I'm not saying that it's not, just saying that these numbers don't support that idea at all, sorry!
@@DointheMost Did you see my other (very long) post? The scores by the 19 judges are indistinguishable from random scores, there's no pattern in them. So either something went wrong with the admin (which can happen), or the people taking part in this experiment just have opinions that are totally unrelated to each other. Might still be their honest opinions, but if they're totally individual, what's the value of using them as a reference?
This is the kind of documentation that can take an average homebrewer to the next level. I cannot imagine a better resource for choosing yeast. The amount of effort that you put into this, and your craft is truly amazing, and the fact that you attached the notes for free is amazing. People would pay good money for that, and you've definitely earned a patron subscriber from this.
How this channel has so many less subscribers compared to other mead making channels is beyond me. This guy puts so much more work into these experiments and videos than most others. The algorithm needs to come his way! Great job!
Because he is the only one who actually teaches you about the process and not just the process. most other channel just blasts you with quick info of how to but wont explain the why and what
Wow, a lot of dedication, thanks for the work! I am one of those "math-minded people" and I had a look at the data (nice that you shared it!). Like you mentioned, there's a big difference in range of scores between judges. As a result, judge 11 has a larger influence on your scores. Without that judge, for example, US-05, RC-212, and K1-V1116 would drop 3 places; and Premier Blanc would rise 3 places in the ranking. To deal with this, you could look at ranks per rater instead, but of course that also means you could lose some information. Rank-based, the top performer is S-04, with a mean rank of 8.1. That got me thinking, is a that actually a good mean rank? To put the scoring into perspective, I ran a simulation where I permuted all the scores the judges gave, per judge. You can think of that as the scores you would get if all the judges mixed up the identification numbers (randomly). On average, each yeast strain would get a score of 33 (or 32.992...), because that is the average score in your test. But there will be a lowest score, and there will be a highest score, just by chance. Now I repeated this permutation a lot of times (100,000), so we can look at the expected value for the best (random) strain and the worst one. It turns out that, with random scoring, the worst score would be around 31.2 (95% c.i. 30.2-31.9) and the best one around 34.7 (95% c.i. 34.1-35.7). Compare that to your observed minimum and maximum of 30.7 and 34.8... Rank-based, you had S-04 as a winner with 8.1, but that is actually what you would expect to see for the "best yeast" if the judges had no clue which yeast was best. My interpretation of these simulations, is that it doesn't make a lot of sense to look at your ratings. Sorry! We can see a similar story when we look at your original data and calculate the correlation between the judges, which is pretty much absent. Of course it is possible that the qualitative descriptions are still useful, but by having a quick look at those, I would even doubt that. It's an awesome experiment, with mostly meaningless results, I'm afraid. (No disrespect, you shared your data, which is really good, and it tells us that yeast choice doesn't matter for this panel. Alternatively, there could be some administrative mix-up in your experiment...) If you want me to share all the code for the simulations, let me know.
@@ManMadeMead My point was not about throwing out judges, sorry if I was unclear. The only point I wanted to make in that part of the comment ("without that judge, for example"), was that calculating an average gives more weight to judges that score with high variance. All the rest of the comment was with all judges in, no removal of data here. It seems a bit odd to reply to a comment that says "here is my proof that the results are mostly meaningless" with the phrase "thank you for your take". Do you see a reason to disagree with me?
@@sjoerdmhh Even if the quantitative data matches the results you'd expect from random, saying "Of course it is possible that the qualitative descriptions are still useful, but by having a quick look at those, I would even doubt that." is rude at best. I would at worse call it inconclusive consider a sample size of 20 is not exactly huge.
Hey thank for your analysis. I did not perform any deep BI because I had no time for that yet. But I would not be surprised you are right. In fact it's a common problem when it comes to serious statistics with tasting protocols. However IMO there are 2 points to mitigate a little bit your input : - I did the variance (per yeast) to help identifying "consensual" results and it's pretty interesting here. With random results the variance of the variance should be low. It seems it's not the case here. Again, I did it in 3 minutes and had no time to perform real analysis nor synthetic indicators. - well, results here seems to correspond to a kind of "global knowledge" about good and bad yeat for semi dry traditional mead. I mean there is no big surprise. Of course it could be random and gives corresponding results, it's not a proof, it's just an observation. In any case, it should remind us to be very careful with data and basic analysis, it seems credible because it's mathematics, but it can really mislead us. Statistics from tasting notations (food, wine...) are known to be problematic and not that easy to trust.
Hey thank for your analysis. I did not perform any deep BI because I had no time for that yet. But I would not be surprised you are right. In fact it's a common problem when it comes to serious statistics with tasting protocols. However IMO there are 2 points to mitigate a little bit your input : - I did the variance (per yeast) to help identifying "consensual" results and it's pretty interesting here. With random results the variance of the variance should be low. It seems it's not the case here. Again, I did it in 3 minutes and had no time to perform real analysis nor synthetic indicators. - well, results here seems to correspond to a kind of "global knowledge" about good and bad yeat for semi dry traditional mead. I mean there is no big surprise. Of course it could be random and gives corresponding results, it's not a proof, it's just an observation. In any case, it should remind us to be very careful with data and basic analysis, it seems credible because it's mathematics, but it can really mislead us. Statistics from tasting notations (food, wine...) are known to be problematic and not that easy to trust.
Thanks! Doing the detailed, expensive work so we don't have to! I once used Safcider for a cider comparison experiment, and it was my least favorite, and I've never used it since. My favorite is Cote de Blanc. 1116 is good for when I want high ABV. It's amusing that the bread yeast was in the middle like that, above some yeasts that I'd've expected to be higher than bread yeast.
@@kjdevault The official documentation reads "It is known for the production of the ester isoamyl acetate (3-methylbutyl acetate), an ester described as having a banana and pear aroma" so I think that's just how 71b is. I didn't do anything special and despite google saying this ester is produced more at cold temperatures I got plenty of it by fermenting at ~85f.
This video has just blown my mind. I have taken so many notes. I greatly appreciate the time and effort that went into this video, the mead making, the time, detailed notes, the testers. Just wow! Thank you for doing this and sharing your information, research, findings. Just ab absolute goldmine of information! You are truly my inspiration!
This video came at the perfect time. I need to order yeast for future meads but was unsure which to try. I know this video is more of a guide, but I enjoyed it. Thanks for always working hard to show the average homebrewer tips and tricks to improve the craft. Great video!
All day been thinking of which new yeasts to try, unsure of which site to trust, only to come home to this video from the YTer i first started to watch homebrewing content for. Love it!
I have watched this video a few times and did my own small test before I saw this video. Everyone has different tastes and I like sweet wine. I tried RC-212 D47 EC-1118 and bread yeast on red grape wine. D47 (my go to) was last in place, 1118 was the best, and bread yeast, although messy, was 2nd place amazingly.
Ive yet to bottle my first brew. But i currently have a melomel, a cyser, amd a traditional all using K1-V1116. Was looking at some others and this has helped me decided that I need several. Absolutely fantastic video with loads of great information.
Congrats for the video, not only is the subject interesting but I love how you thought about it and presented it. You helped a lot of brewers with this and definitely helped me. Thanks a lot !
Really loved this video! I have been trying different yeasts for different types of meads and enjoy using the Bourgovin RC212 for my jalapeno meads. I saw on the "tech sheet" that it was good with peppers, which I have enjoyed using so far. I want to start using New England style yeasts for my traditionals to get a sort of fruity character without adding anything to them.
Wooow if someone ever put effort into a video, that is it. So much work! And so cleanly done. Both the execution of the experiment, as well as the transparency about the provided information and what it means. Basically made a small scientific study, haha. Amazing source for all of us!
I noticed the bread yeast description mentioned clove, I'm sure I've mentioned before but a lot of commercial bread yeast is genetically Hefeweizen or Wit yeast, I think you might be able to sorta use the sheets for those sorts of yeasts to get an idea of what to expect. I think it could also explain the very commonly reported poor flocculation with bread yeasts in brews
This and the original yeast test are great videos. The fact that you have compiled all of the information I needed into a video and spreadsheet has helped me a lot! I've tried looking up information on the different yeasts I have(mostly red star) and its crazy how often I've seen the abv range/required nitrogen/descriptions etc change depending on what website or store front I'm actually looking at. Even if the information you have provided isn't exact it's at least a really good base and source to help me make informed decisions for my next brew. Thank you!
I can't understate the significance of this video. This over year-long, carefully planned and executed project is such a service to mead makers! I always use Safale S-04 in my braggots. I've called it was the best of both the beer and mead worlds. This video makes me feel validated.
EC-118 is such a workhorse mead. I remember making my first proper batch of mead with it. Chamomile, lemon balm, and yarrow was an interesting combination, but I don't think I'd have been able to appreciate the flavors as much had I used the bread yeast I used when I started out lol. "It ferments" is a great way to put it, it just shreds through whatever sugars you throw into your mead. Love it.
Not to be weird but, I love you man! You’re content has made a new homebrewer like myself not feel so intimidated when choosing a yeast to use for mead. You are a godsend doing gods work 😂 Cheers man! 😊 🍻
This video is not getting the attention it deserves. Even the yeast producers didn't do such thing for their product. You are a mead god sir. Thank you
oh wow, as a person that is about to open up a micro-cidery, and was/is in doubt still on the strains of yeast to go with, this is an AMAZING starting point. Thank you so much.
This is a really impressive feat! Thank you for going to all this trouble for science. I’m just getting started in mead making and it’s giving me all sorts of ideas.
Wow thank you and everyone involved for the effort. I’m new to home brew and this is an awesome resource. I found looking for yeast for Osmanthus wine, I hear about it so frequently I thought I should try it. I haven’t done anything herbal or floral yet, all been traditional, melomel or fruit wines and tej.
This is incredible. I'm starting off on my mead making journey, and seeing an analysis of so many yeast varieties is just want I needed to hear! Someone recommended starting off with D47 (which I am using for my traditional mead), and I am so glad that advice is sound even though he doesn't brew mead! I'm looking forward to try my mead in a while.
I have a good experience with lalvin rc212. I use this yeast for a traditional mead. my mead alone in the basement almost 3 years before make me enjoy their taste (abv 11%), next time I plan to work with mangrove m05.
This video and all this data took you so much time, so much effort. This data can only be produced by immense input of time, along with your own experience and resources/equipment. This is the kind of data that gets referenced, used, reused, quoted and reused again. You've given an incredible resource to the mead making and broader brewing community. Thank you sir!
Wow.... and thanks. That's quite the project. Excellent job. I tend to use Mangrove Jack M05 for dry Meads and Champaign Meads. Mangrove Jack AW4 Riesling style wine yeast for 12% alc. Melomels and Pyment.
The work you've put into this and the resource this provides to the mead making community - this is exceptional! Thank you so much for seeing this through!
Just finished a mead using Lutra. Fermented at 75 degrees and went from 1.082 to 1.000 in about 7 - 8 days. Smell and taste is honeycrisp apple. Couldn't be happier!
This is awesome, and a lot of work that went into your findings! I've used a handful of these yeasts for beer and wine, but not a mead yet. The detailed information and how you have it all compiled is great for home brewers. Nice work!
As someone getting back into mead making (after a dozen years of down time), this is valuable. My friends and I have been running some smaller experiments with yeasts to see which one(s) we like. THEN we want to start adjusting recipes (i.e., more or less fruit, various spices, etc.). Yeast is an ingredient and can impart flavors. They do more than just eat sugar and produce alcohol.
I got 2 2.5 gallon batches starting a cran mango and cider going got the 5 sample pack of redstar and going with premiere cuvée a friends suggestion but these notes sealed the deal! Going to split a 3lb bag of sugar for the 2 batch and the 5g yeast. Also using 2 teaspoon of fermax on both. I think it will come out pretty solid. Atleast better than my first batch with just bread yeast! Thanks for all the useful information!
The most comprehensive comparative yeast test yet! I’m so impressed! It was a fun surprise to see baker’s yeast perform so well. Which baker’s yeast did you use? Fleischman’s like your illustration in the video, or was that just for illustration purposes? Edit: just yesterday I’ve been exchanging thoughts with a colleague who specialised in brewing in university and even wrote his thesis on it. Our entire conversation was about the differences in flavour profile using a different yeast can make. Then we started chewing the fat on fermentable sugars. We were both sad our lunch break was over.
So looking at the cyser and bochet lists, kveik lutra is the only one on both. If someone were planning to make a bochet cyser, would this be the yeast you'd recommend?
Great test and thank you a lot for all the work. I’m sure this will help a lot of people to find a good starting yeast. Especially the notes about the flavor is worthy like gold. Also this test really show again, ever yeast is different. And you need to find the right for your brewing. So don’t be shy and try out some different yeast until you’re find your favorite.
Thanks for putting up the documents for download. I wish seen this video two days ago I Just got some EC 1118 and Kavik Voss, for makei g some more mead. 😂😂😂
Only thing that would make this better, and I say this as a researcher that consulted with a brewery back in school on optimizing fermentation rate, is utilizing DOEs or design of experiments to model multiple factors and visualize scores. I recommend a free trial and course of design expert 12, you can just spam free trials but you didn’t hear it from me.
Thanks for the info, I just want to know what each yeast does, if it pairs well with whatever ingredients I am using for that batch, and what I need to do to keep that particular strain from getting funky.
Have followed your channel and recommendations since I started on my own MeadQuest. Anyone who makes mead often knows just how much work this project was, and how much useful information you have provided. Thank you, and I hope your "testers" appreciate your work, too.
I tried to find a documentation on the Flavor & Aroma wheel and couldn't. I am inspired to try using different yeasts based on this test but I do not know how to match things to the wheel. The fruits are obvious to me, but not the "mineral", "ester" and "white flowers". The low placement of QA23 is interesting. I have relied on QA23 for awhile since D47 seemed to have struggled with the temperature in my home. The best mead I made so far was based on candied orange peels by Dr Oetker, maybe because it's a citrus fruit.
It’s funny, after watching your channel and doin the most’s channel I got into making mead. I tried this exact thing but in 2 batches of 9-11 different yeasts. Yeast is so important in flavor profiles, speed, temperature tolerances, off flavor potentials. I’m glad you made this video for the nerds out there like myself. Maybe you can save someone else from Having to do mega micro batches!
Looking for a recipe for a sweet and mellow, smooth simple first mead to get started 😉. I want to get into both honey and Maple syrup. Need to know best yeast to get smooth not harsh alcohol burn and a soft sweet flavor. I don't know what types of honey available. Suggestions please reply here.
Tasting notes on bread yeast is hilarious. It,s all over the place, from banana to toilet water, lol. One thing is for sure, tasting is as subjective as subjective can be. Thank you for your hard work.
Awesome experiment and obviously a massive and time-consuming undertaking. My one and only problem with this test is the usage of carrot-blossom honey. I feel like a lot of the very interesting tasting notes and descriptions are a product of this honey, and not of the yeast itself. The experiment was supposed to highlight the effect of each yeast on the taste of the traditional mead. Unless you live somewhere where carrot blossom is the most common and readily available honey, this mead is anything but traditional. If you used only a neutral-flavored honey, I think you would get much less interesting but much more accurate scores/results.
Slightly confused, in the cote des blanc section, you say to stay away from dark berries, but then at the end cote des blanc is listed under dark berries, so which one is correct?
This is one of the most important videos on your channel. Every beginner should watch this to truly understand that yeast is an INGREDIENT - not just the thing you use to get alcohol from sugars.
I see this issue a lot in the mead& wine forums, as well as the distilling forums and FB groups. Drives me crazy! I appreciate the first hand experiences, but I’ve used the data sheets as a solid base to gather basic profiles and then dial in from there. Like, JUST READ a LITTLE, people!
Thanks to "The Mead Man" for taking on this gargantuan project. Extremely useful and HIGHLY detailed!
I'm sorry to say that, although all the collected info from the websites (temps, tolerance, etc.) might be very useful, I don't think the ratings by the 19 judges have any meaning at all. So these ratings are not really an argument to say that the type of yeast is important as an ingredient. I'm not saying that it's not, just saying that these numbers don't support that idea at all, sorry!
@@sjoerdmhh you’d be wrong, then! 🍻
@@DointheMost Did you see my other (very long) post? The scores by the 19 judges are indistinguishable from random scores, there's no pattern in them. So either something went wrong with the admin (which can happen), or the people taking part in this experiment just have opinions that are totally unrelated to each other. Might still be their honest opinions, but if they're totally individual, what's the value of using them as a reference?
You just created THE reference yeast video for home brewers. Thank you!
Thank you so much!
This is the kind of documentation that can take an average homebrewer to the next level. I cannot imagine a better resource for choosing yeast. The amount of effort that you put into this, and your craft is truly amazing, and the fact that you attached the notes for free is amazing. People would pay good money for that, and you've definitely earned a patron subscriber from this.
I appreciate you!!
How this channel has so many less subscribers compared to other mead making channels is beyond me. This guy puts so much more work into these experiments and videos than most others. The algorithm needs to come his way! Great job!
I appreciate you!!
Because he is the only one who actually teaches you about the process and not just the process.
most other channel just blasts you with quick info of how to but wont explain the why and what
Red Star Premiere Cuvee has always been my go to. Nice to see it validated...
Wow, a lot of dedication, thanks for the work!
I am one of those "math-minded people" and I had a look at the data (nice that you shared it!). Like you mentioned, there's a big difference in range of scores between judges. As a result, judge 11 has a larger influence on your scores. Without that judge, for example, US-05, RC-212, and K1-V1116 would drop 3 places; and Premier Blanc would rise 3 places in the ranking. To deal with this, you could look at ranks per rater instead, but of course that also means you could lose some information. Rank-based, the top performer is S-04, with a mean rank of 8.1. That got me thinking, is a that actually a good mean rank?
To put the scoring into perspective, I ran a simulation where I permuted all the scores the judges gave, per judge. You can think of that as the scores you would get if all the judges mixed up the identification numbers (randomly). On average, each yeast strain would get a score of 33 (or 32.992...), because that is the average score in your test. But there will be a lowest score, and there will be a highest score, just by chance. Now I repeated this permutation a lot of times (100,000), so we can look at the expected value for the best (random) strain and the worst one. It turns out that, with random scoring, the worst score would be around 31.2 (95% c.i. 30.2-31.9) and the best one around 34.7 (95% c.i. 34.1-35.7). Compare that to your observed minimum and maximum of 30.7 and 34.8...
Rank-based, you had S-04 as a winner with 8.1, but that is actually what you would expect to see for the "best yeast" if the judges had no clue which yeast was best. My interpretation of these simulations, is that it doesn't make a lot of sense to look at your ratings. Sorry! We can see a similar story when we look at your original data and calculate the correlation between the judges, which is pretty much absent. Of course it is possible that the qualitative descriptions are still useful, but by having a quick look at those, I would even doubt that. It's an awesome experiment, with mostly meaningless results, I'm afraid. (No disrespect, you shared your data, which is really good, and it tells us that yeast choice doesn't matter for this panel. Alternatively, there could be some administrative mix-up in your experiment...)
If you want me to share all the code for the simulations, let me know.
Seems odd to throw out judge results. Thanks for sharing your take!
@@ManMadeMead My point was not about throwing out judges, sorry if I was unclear. The only point I wanted to make in that part of the comment ("without that judge, for example"), was that calculating an average gives more weight to judges that score with high variance. All the rest of the comment was with all judges in, no removal of data here.
It seems a bit odd to reply to a comment that says "here is my proof that the results are mostly meaningless" with the phrase "thank you for your take". Do you see a reason to disagree with me?
@@sjoerdmhh Even if the quantitative data matches the results you'd expect from random, saying "Of course it is possible that the qualitative descriptions are still useful, but by having a quick look at those, I would even doubt that." is rude at best. I would at worse call it inconclusive consider a sample size of 20 is not exactly huge.
Hey thank for your analysis.
I did not perform any deep BI because I had no time for that yet. But I would not be surprised you are right. In fact it's a common problem when it comes to serious statistics with tasting protocols.
However IMO there are 2 points to mitigate a little bit your input :
- I did the variance (per yeast) to help identifying "consensual" results and it's pretty interesting here. With random results the variance of the variance should be low. It seems it's not the case here. Again, I did it in 3 minutes and had no time to perform real analysis nor synthetic indicators.
- well, results here seems to correspond to a kind of "global knowledge" about good and bad yeat for semi dry traditional mead. I mean there is no big surprise. Of course it could be random and gives corresponding results, it's not a proof, it's just an observation.
In any case, it should remind us to be very careful with data and basic analysis, it seems credible because it's mathematics, but it can really mislead us. Statistics from tasting notations (food, wine...) are known to be problematic and not that easy to trust.
Hey thank for your analysis.
I did not perform any deep BI because I had no time for that yet. But I would not be surprised you are right. In fact it's a common problem when it comes to serious statistics with tasting protocols.
However IMO there are 2 points to mitigate a little bit your input :
- I did the variance (per yeast) to help identifying "consensual" results and it's pretty interesting here. With random results the variance of the variance should be low. It seems it's not the case here. Again, I did it in 3 minutes and had no time to perform real analysis nor synthetic indicators.
- well, results here seems to correspond to a kind of "global knowledge" about good and bad yeat for semi dry traditional mead. I mean there is no big surprise. Of course it could be random and gives corresponding results, it's not a proof, it's just an observation.
In any case, it should remind us to be very careful with data and basic analysis, it seems credible because it's mathematics, but it can really mislead us. Statistics from tasting notations (food, wine...) are known to be problematic and not that easy to trust.
Dude. So. Much. Work. You devoted so much time and energy for all of us, thank you for this video!!
Thanks! Doing the detailed, expensive work so we don't have to!
I once used Safcider for a cider comparison experiment, and it was my least favorite, and I've never used it since. My favorite is Cote de Blanc. 1116 is good for when I want high ABV. It's amusing that the bread yeast was in the middle like that, above some yeasts that I'd've expected to be higher than bread yeast.
P.S. I use CdB for cherry wine, and it's lovely!
I was a little shocked by some of these results too! Thank you so much for the donation :) It really means a lot to me!!
the ester production from 71b is no joke. i made a welch's concord grape juice wine and it smelled just like bananas and cream.
Did you do anything to encourage the ester production like low pitch rate or temperature extremes? That’s an interesting combo of esters!
@@kjdevault The official documentation reads "It is known for the production of the ester isoamyl acetate (3-methylbutyl acetate), an ester described as having a banana and pear aroma" so I think that's just how 71b is. I didn't do anything special and despite google saying this ester is produced more at cold temperatures I got plenty of it by fermenting at ~85f.
This video has just blown my mind. I have taken so many notes. I greatly appreciate the time and effort that went into this video, the mead making, the time, detailed notes, the testers. Just wow! Thank you for doing this and sharing your information, research, findings. Just ab absolute goldmine of information! You are truly my inspiration!
Thank you so much! I'm really glad it can help!
This video came at the perfect time. I need to order yeast for future meads but was unsure which to try. I know this video is more of a guide, but I enjoyed it. Thanks for always working hard to show the average homebrewer tips and tricks to improve the craft. Great video!
All day been thinking of which new yeasts to try, unsure of which site to trust, only to come home to this video from the YTer i first started to watch homebrewing content for. Love it!
What crazy timing!! Haha
I have watched this video a few times and did my own small test before I saw this video. Everyone has different tastes and I like sweet wine. I tried RC-212 D47 EC-1118 and bread yeast on red grape wine. D47 (my go to) was last in place, 1118 was the best, and bread yeast, although messy, was 2nd place amazingly.
Ive yet to bottle my first brew. But i currently have a melomel, a cyser, amd a traditional all using K1-V1116. Was looking at some others and this has helped me decided that I need several.
Absolutely fantastic video with loads of great information.
Congrats for the video, not only is the subject interesting but I love how you thought about it and presented it. You helped a lot of brewers with this and definitely helped me. Thanks a lot !
Really loved this video! I have been trying different yeasts for different types of meads and enjoy using the Bourgovin RC212 for my jalapeno meads. I saw on the "tech sheet" that it was good with peppers, which I have enjoyed using so far. I want to start using New England style yeasts for my traditionals to get a sort of fruity character without adding anything to them.
Wooow if someone ever put effort into a video, that is it. So much work! And so cleanly done. Both the execution of the experiment, as well as the transparency about the provided information and what it means. Basically made a small scientific study, haha. Amazing source for all of us!
I noticed the bread yeast description mentioned clove, I'm sure I've mentioned before but a lot of commercial bread yeast is genetically Hefeweizen or Wit yeast, I think you might be able to sorta use the sheets for those sorts of yeasts to get an idea of what to expect. I think it could also explain the very commonly reported poor flocculation with bread yeasts in brews
You really put this out here for all of us to learn for free. Thank you SO much for sharing your passion. This made me so excited to start trying.
I'm super happy I can help!
Love it!!!! Great video. What a win for the mead community.
This and the original yeast test are great videos. The fact that you have compiled all of the information I needed into a video and spreadsheet has helped me a lot! I've tried looking up information on the different yeasts I have(mostly red star) and its crazy how often I've seen the abv range/required nitrogen/descriptions etc change depending on what website or store front I'm actually looking at. Even if the information you have provided isn't exact it's at least a really good base and source to help me make informed decisions for my next brew. Thank you!
I'm super happy I could help!
Oh hell yeah. Been watching for like 4 years, your tests are next level
When your favorite yeast ties with bread yeast at 11th place... oof!
I can't understate the significance of this video. This over year-long, carefully planned and executed project is such a service to mead makers!
I always use Safale S-04 in my braggots. I've called it was the best of both the beer and mead worlds. This video makes me feel validated.
EC-118 is such a workhorse mead. I remember making my first proper batch of mead with it. Chamomile, lemon balm, and yarrow was an interesting combination, but I don't think I'd have been able to appreciate the flavors as much had I used the bread yeast I used when I started out lol. "It ferments" is a great way to put it, it just shreds through whatever sugars you throw into your mead. Love it.
This is a great video! I'll be looking at these lists a bunch in the future. Great information.
Thank you!
Not to be weird but, I love you man! You’re content has made a new homebrewer like myself not feel so intimidated when choosing a yeast to use for mead.
You are a godsend doing gods work 😂
Cheers man! 😊 🍻
I’m super happy I can help!
This video is not getting the attention it deserves. Even the yeast producers didn't do such thing for their product. You are a mead god sir. Thank you
oh wow, as a person that is about to open up a micro-cidery, and was/is in doubt still on the strains of yeast to go with, this is an AMAZING starting point. Thank you so much.
Bro you answered all of my questions for MY SPECIFIC YEAST LALVIN E-1118. Thanks brother 🙏🙏
Happy I could help!
This study and video is a gift. Thank you!
wow. super impressive. keeping this one in the save/reference list. great vid
This is a really impressive feat! Thank you for going to all this trouble for science. I’m just getting started in mead making and it’s giving me all sorts of ideas.
Thanks!
Thank you so much!
Wow thank you and everyone involved for the effort. I’m new to home brew and this is an awesome resource. I found looking for yeast for Osmanthus wine, I hear about it so frequently I thought I should try it. I haven’t done anything herbal or floral yet, all been traditional, melomel or fruit wines and tej.
This is incredible. I'm starting off on my mead making journey, and seeing an analysis of so many yeast varieties is just want I needed to hear! Someone recommended starting off with D47 (which I am using for my traditional mead), and I am so glad that advice is sound even though he doesn't brew mead!
I'm looking forward to try my mead in a while.
I'm happy to help!
I have a good experience with lalvin rc212. I use this yeast for a traditional mead. my mead alone in the basement almost 3 years before make me enjoy their taste (abv 11%), next time I plan to work with mangrove m05.
This video and all this data took you so much time, so much effort. This data can only be produced by immense input of time, along with your own experience and resources/equipment. This is the kind of data that gets referenced, used, reused, quoted and reused again. You've given an incredible resource to the mead making and broader brewing community. Thank you sir!
Dude this is so thorough, this is amazing
Wow. Thanks. You put a lot of work into educating us. You deserve way more views
Thank you so much!
Please be proud of the work you have done. You deserve it. Amazing job. Thank you.
Wow.... and thanks. That's quite the project. Excellent job.
I tend to use Mangrove Jack M05 for dry Meads and Champaign Meads. Mangrove Jack AW4 Riesling style wine yeast for 12% alc. Melomels and Pyment.
Very useful info for a beginner brewer, thanks man
Thank you so much for doing this. I'm just getting started. I'm sure this will be very helpful as I explore brewing.
I've been waiting years for this!!!!
The work you've put into this and the resource this provides to the mead making community - this is exceptional! Thank you so much for seeing this through!
This is pretty cool. I appreciate the work done here.
So excited for this!! I was just rewatching your previous two (8 & 16 yeast types) for doing traditionals this week
Just finished a mead using Lutra. Fermented at 75 degrees and went from 1.082 to 1.000 in about 7 - 8 days. Smell and taste is honeycrisp apple. Couldn't be happier!
Dry meads? Love them! Also a big fan of EC-1118 and QA23.
This is awesome, and a lot of work that went into your findings! I've used a handful of these yeasts for beer and wine, but not a mead yet. The detailed information and how you have it all compiled is great for home brewers. Nice work!
Looking forward the 1 year test, and Thanks for the real good work and time you have invest!
Dude! The new set up looks beautiful! Also! Props to you for doing all this because that’s allllot of work!! Thank you! 🥂
Thank you so much!
Thank you so much for this. I learned so much. Great job.
Dude this is really, really cool. And so helpful for us who are just getting into mead making. Thanks so much for creating and sharing this content
I’m happy to share!
This is fantastic work. This is the sort of thing I eat up!
Thank you!
As someone getting back into mead making (after a dozen years of down time), this is valuable. My friends and I have been running some smaller experiments with yeasts to see which one(s) we like. THEN we want to start adjusting recipes (i.e., more or less fruit, various spices, etc.). Yeast is an ingredient and can impart flavors. They do more than just eat sugar and produce alcohol.
I got 2 2.5 gallon batches starting a cran mango and cider going got the 5 sample pack of redstar and going with premiere cuvée a friends suggestion but these notes sealed the deal! Going to split a 3lb bag of sugar for the 2 batch and the 5g yeast. Also using 2 teaspoon of fermax on both. I think it will come out pretty solid. Atleast better than my first batch with just bread yeast! Thanks for all the useful information!
wow this is so awesome! Thank you so much for doing this for the community. We will be forever grateful to have this documented.
new to your channel, this was a very detailed and informative video. thanks for taking the time to put it together for us.
I've had excellent experiences with Mangrove Jack's M05 and it's an amazing yeast!
9.6K views and ONLY 659 likes?.... What in the world is wrong with you people.... This video is AWESOME!!!!!!
I hope you plan to make a book about this, not just the info but also the story of how y'all accomplished this
The most comprehensive comparative yeast test yet! I’m so impressed! It was a fun surprise to see baker’s yeast perform so well. Which baker’s yeast did you use? Fleischman’s like your illustration in the video, or was that just for illustration purposes?
Edit: just yesterday I’ve been exchanging thoughts with a colleague who specialised in brewing in university and even wrote his thesis on it. Our entire conversation was about the differences in flavour profile using a different yeast can make. Then we started chewing the fat on fermentable sugars. We were both sad our lunch break was over.
I used the fleischmans from the video!
@@ManMadeMead - Thank you!
So looking at the cyser and bochet lists, kveik lutra is the only one on both. If someone were planning to make a bochet cyser, would this be the yeast you'd recommend?
Yeah! I think that could be great!
Wow. Just wow. This must have taken soooo much time, but it's really really appreciated. Thanks! :D
Amazing! Thank you for making this video. A lot of preparation was needed to do this ❤
Amazing job, that was a lot of work, thank you.
Amazing. This is why I love this channel.
Great test and thank you a lot for all the work. I’m sure this will help a lot of people to find a good starting yeast. Especially the notes about the flavor is worthy like gold.
Also this test really show again, ever yeast is different. And you need to find the right for your brewing. So don’t be shy and try out some different yeast until you’re find your favorite.
BM4x4 and 71B chapters are backwards haha. Surprised 71B was so low, I use it so frequently and love it
Thanks for putting up the documents for download. I wish seen this video two days ago I Just got some EC 1118 and Kavik Voss, for makei g some more mead. 😂😂😂
Can you please share the spreadsheet with the specific ingredients and nutrient weights used?
The ingredients were in the video. Here are the nutrients for each. docs.google.com/spreadsheets/d/1neOAVSEdjWNy6Akfa0sI3bpTTPAYfv62txUOlNjLudI/edit
Fantastic work! Thanks for the dedication to this. A lot of great information here. I'll be referring back to this often!
Been wanting to know this information, awesome work. Thanks for doing this!
What were the little candy type deals sitting on the table around 7:30? I'm assuming palate cleansers of some type?
They're crackers for cleansing the palate!
Thanks for the work you put into this. I will use the info for sure.
I’m happy to help!
Only thing that would make this better, and I say this as a researcher that consulted with a brewery back in school on optimizing fermentation rate, is utilizing DOEs or design of experiments to model multiple factors and visualize scores. I recommend a free trial and course of design expert 12, you can just spam free trials but you didn’t hear it from me.
Thanks for the info, I just want to know what each yeast does,
if it pairs well with whatever ingredients I am using for that batch, and
what I need to do to keep that particular strain from getting funky.
What an undertaking. Thank you so much.
Have followed your channel and recommendations since I started on my own MeadQuest. Anyone who makes mead often knows just how much work this project was, and how much useful information you have provided. Thank you, and I hope your "testers" appreciate your work, too.
What a mammoth undertaking. Bravo!
I am super new. I've never brewed but plan to soon. This is a great video. Lots of lingo I do not understand but great for reference. Thanks
Welcome aboard! Hopefully this video becomes more helpful with time!
Thank you very much! Excellent video, many very good informations.
Excellent Work
This is an incredibly valuable video, thank you for all the effort on this one!
I tried to find a documentation on the Flavor & Aroma wheel and couldn't. I am inspired to try using different yeasts based on this test but I do not know how to match things to the wheel. The fruits are obvious to me, but not the "mineral", "ester" and "white flowers".
The low placement of QA23 is interesting. I have relied on QA23 for awhile since D47 seemed to have struggled with the temperature in my home. The best mead I made so far was based on candied orange peels by Dr Oetker, maybe because it's a citrus fruit.
It’s funny, after watching your channel and doin the most’s channel I got into making mead. I tried this exact thing but in 2 batches of 9-11 different yeasts. Yeast is so important in flavor profiles, speed, temperature tolerances, off flavor potentials. I’m glad you made this video for the nerds out there like myself. Maybe you can save someone else from
Having to do mega micro batches!
The yeast shootout to end all yeast shootouts. Thank you for putting together ALL THIS WORK to share with us!!! 🎉🎉🎉
*glares in dv10*
Looking for a recipe for a sweet and mellow, smooth simple first mead to get started 😉.
I want to get into both honey and Maple syrup. Need to know best yeast to get smooth not harsh alcohol burn and a soft sweet flavor. I don't know what types of honey available.
Suggestions please reply here.
If you’re doing stuff with maple syrup I’d use Lalvin QA23. Other than that, you can get a smooth mead from any of these yeasts!
Mad respect for all the work!
4x4 for my Mulberry mead
Good job man, God bless ya.
I appreciate it!
Pricless video, great work, scientifically accuratley done 👌🏾
Thank you so much!
Thanks for the work. I was shocked bread yeast fermented out dry, unreal. What was your nutrient amount on that one?
Tasting notes on bread yeast is hilarious. It,s all over the place, from banana to toilet water, lol. One thing is for sure, tasting is as subjective as subjective can be. Thank you for your hard work.
this is brilliant,, your hard work is appreciated,,, choice of yeast is so important,,, and this is a great help,,, so many thnaks !!!
Awesome experiment and obviously a massive and time-consuming undertaking. My one and only problem with this test is the usage of carrot-blossom honey. I feel like a lot of the very interesting tasting notes and descriptions are a product of this honey, and not of the yeast itself. The experiment was supposed to highlight the effect of each yeast on the taste of the traditional mead. Unless you live somewhere where carrot blossom is the most common and readily available honey, this mead is anything but traditional. If you used only a neutral-flavored honey, I think you would get much less interesting but much more accurate scores/results.
Carrot blossom is definitely strong.. It definitely could have messed with results!
Just got a lot of Cuvée based on your recommendation
Slightly confused, in the cote des blanc section, you say to stay away from dark berries, but then at the end cote des blanc is listed under dark berries, so which one is correct?
D47: Malolactic fermentation ? IS that relevant for mead? I dont think mead has malic acid in it. Anyone knows ?