Huge Mead Yeast Test (8 Yeasts) UPDATED VIDEO w/ 20 YEASTS IN DESCRIPTION
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- Опубліковано 24 лип 2024
- CHECK OUT THIS VIDEO FEATURING 20 YEASTS WITH EVEN BETTER INFORMATION! • The Ultimate Mead Yeas...
Hey friends! Today we're doing an ultimate yeast test. We are using 8 different yeasts in this test today. We will be using the same base recipe for each mead and then adding our various yeasts. Our goal is to see what flavor profiles change with different yeasts. I will list the yeasts I using below and the recipe. Make sure you watch till the end to see the results and check out the links below! Thanks for watching!
Yeasts Used: Lalvin K1-V116, Lalvin D47, Lalvin EC-1118, Lalvin 71B-1122, Bread Yeast, Red Star Premiere Rogue, Red Star Premiere Blanc, Red Star Premiere Classique
Recipe:
1/2 Gallon of Spring Water
1.1 Pound of Alfalfa Blossom Honey
2 Grams of Various yeast
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0:00 Intro
0:16 Explain the Test
2:26 About the Yeast
5:51 Starting the Test
7:59 First Gravity Readings
9:54 Second Gravity Readings
11:25 After the Primary Fermentation
13:22 Lalvin 71B-1122
14:26 Lalvin D47
15:14 Lalvin EC-1118
16:28 Lalvin K1-V1116
17:50 Red Star Premiere Rouge
19:25 Red Star Premiere Classique
20:48 Red Star Premiere Blanc
21:59 Bread Yeast
23:11 Wrap Up
Mead Making is an art that people have enjoyed doing for years. It's something that intermediate to expert people can do and I'm somewhere in between. I've really enjoyed trying to use lots of different flavors in my meads like: Apple, Peach, Mango, Pear, Traditional, Elderberry, Blueberry, Blackberry, Maple Syrup, Apple Pie, Pie, Pumpkin Pie, Cherry, Chocolate, Bochets, Bochet, White Chocolate, Cilantro, Peaches, Melomels, Melomel, Acerglyn, Hydromel, Berries, Berry, Capsicumel, Peppers, Fenugreek. Some of my favorite meads have been the big blueberry mead, apple cinnamon mead, Bochet, OK Bochet, Raspberry Bochet, Mixed Berry Mead, Orange Cream mead, and Peppermint mead. I focus on how to make mead and how to make mead for beginners and hopefully anyone who wants to continue to grow in their mead making. - Навчання та стиль
I HAVE AN EVEN BETTER VIDEO FEATURING 20 YEASTS! CHECK IT OUT HERE: ua-cam.com/video/-_shVjrZIO4/v-deo.html
"I am not ‘chugging beer’ I’m SAMPLING a flight of various meads I created using different yeasts. It’s called a SMORGASHONIGWEIN and it’s elegantly cultural!!!"
😂😂
I'd also like to see you come back to these at a 6 month and one year from now. To see how some have mellowed and cleared with age.
Yes! This please!
Chase this up!!!!!
Probably long gone by now!!!
It's for Science! *Burp
@@paulm7402 Didn't know it could last that long, is there something special in the mead or the way of bottling or storage so it can last that long? I would love to know.
@@paulm7402 thank you so much! I'll try doing the same as you. Thank you for the info and the idea.
Great video concept! I'd love a series of these, exploring more yeast options. It's a great resource.
Thank you for putting all of this into one video. It's so much easier to see and understand results this way
this is a REALLY cool test to get an idea of how different things can really be just based on the yeast you use. very awesome, thank you!
So excited to watch this video! I'm just 1minute in. Can't wait to see the results. Getting back into mead making and yeast variety is a big question in my mind
Thanks for doing this! Never thought 71B would go that dry. Great info with yeast. Always wanted to experiment with them.
Very informative video, thank you. I can't imagine the amount of work that went into making this.
Nice work MMM!! I have always wondered why nobody had a vid with yeast comparisons. I can appreciate all the time and thought that went in to this test. One of the most helpful mead vids I’ve ever watched!! Took lots of notes, and I’m going to try the rogue and 1118. Please don’t mix them!!! Give us an update on taste in 6 or 12 months. So many questions answered, but many more created. Cheers! Will send another donation for you effort!
This is so helpful to see all these samples. Thank you for doing this!
I "must" say this was an awesome video thanks for taking the time to make it!
Great video. Thanks. Did make me laugh a bit with Rogue vs Rouge.
Thanks! I’m about to get started and this is so helpful
This has to be the best mead yeast test and review video ever!!! A real guy, in real world situation, testing using simple methods. Nice Job. I have been using the Red Star Blanc, but I may chose another based on this test.
Thank you!
Was waiting for u to slur ur words by the end of the video 😀
I found this video very useful. I am yet to make my first batch in the research phase.
Thank u
Excellent and great info. Normally I skip forward on many videos but on this one if you skipped even a second you were likely to miss something important. Great Job.
Thank you very much!
Nice job on this video. Very informative, thank you.
I love this! It is really interesting how different it all is. I just made a 32L with bread yeast, cinnamon sticks, whole cloves and sultanas are not much of the flavour has come through but okay overall. Same recipe with 1118 and it was amazing.
Great video. I wish you had one for cider. Thanks for making this.
You’re very thorough and good explanations, and I’m not exactly a newbie either. Thanks for doing the groundwork :) cheers
Thank you!!
Hey nice experience! I was searching on washing yeast and came across your channel. Some yeast require more nutrients when fermenting. You could add DAP which is diammonium phosphate. This is really used in wineries products. Great out come!
I greatly appreciate your efforts here sir!
Wonderful video. I use EC-1118 for everything but melomels, and for that I use K1-V1116.
I'm definitely going to try them both out after this. Have you done anything with florals?
i love your channel very easy to follow
Really helpful! I’m researching what to start with, and it seems like everyone defaults to D-47, but you’ve really got me looking at the Red Star Premiere Rogue now. I definitely like a smoother, sweeter mead, and am not a fan of really hot meads. I couldn’t care less about clarity.
I know I was a little harsh with my comment on the grape mead but I want you to know that you do great work. This is a video I have been waiting for. Such a great video idea and execution. I use Lalvin for everything but now will try RedStar. Thank you so much for all your hard work.
Super cool and informative vid! :D Would be interesting to see what a naturally fermented mead would be like compared to using these factory yeasts.
Thats really nice.
I already use Red Star...
I'm trying that Mangrove yeast, and I'm liking. :)
Very cool video. Thank you for doing this!
Of course! I’m glad I can help!
Great video, you've convinced me to start experimenting with yeasts, I've only used the one yeast since I started (slack I know), but I'm excited to find some new flavours
Great video! I'd like to see a test like this with same yeast and different types of honey.
Now I know why another video I saw recommended "champagne yeast"
Thank you for the testing! I can get EC-1118 locally, and it seems to be my bestest option!
Taking notes, excellent comparisons MMM...!
I bought lalvin 71D, B47, and 1118, went with 1118.
Thank you for posting these videos. I'm a late bloomer.
I couldn't have made Mead without you buddy!!!
¡¡¡SKOL!!!
I'm so happy I can help!
Excellent test! Enjoy the fruits of your labor!
Thank you!
SO educational. Thank you. Subbed
Red Star Yeast Premier Blanc (yellow pack) is > 16% (can hit 18%).
Difference in Lavin and Red Star is Redstart likes higher temps than Lavin, so if your room is colder, that may explain why the Lavin products fermented faster.
I live in AZ so the Blanc works well with 75 degree room temp.
Fellow Arizonan here, and I concur. Find Red Star works pretty well for summer room-temp ferments, compared to Lavin. My favorite Red Star variety, at the moment, is Cuvee. Really clean for ciders and cysers, but I have not tried it in a mead, yet.
Thank you! this helps so much!!!
I like the premier classique! Been using it for years. I was just hoping to see the premier cuv'ee as well.
Well done. Informative. Nice delivery. I am starting to do meads. I have been using EC1118 for wine. I’ll start my first mead on it but will consider the Rouge for my second batch.
Thank you! Best of luck with your brewing!
This video is just for what makes the best young meads/wines (3 weeks).
Sometimes yeasts can smell or taste bad when young, but taste amazing when aged.
Don't count out "the worst" yet. I'll be looking forward to a "part 2" and possibly "part 3".
@Wojciech Chomiak you very much can with the right yeast it will technically finish. However it just wont taste amazing
@Wojciech Chomiak its alcohol made from honey yes it is mead
@Wojciech Chomiak what exactly changes the definition of mead for you? same process but it has to age over a year to be called mead for you?
@Wojciech Chomiak except after fermentation it is fully cooked. The only difference here is how long it ages. using your analogy it would be like the same meat only 1 is marinated longer than another. its still the same meal
I've tried a lot of yeasts and I really get great results with EC-1118
It will tolerate high gravity, it does produce up to 20% ABV it also tends to ferment dry and requires back sweetening, but it never stalls and does not require a lot of nutrients.
I also like the K1V-1116, it also has the killer gene so it will eat native yeasts which is great if you use a lot of fruits in your mead.
BTW If you mix those all together the K1V will kill off the other yeasts.
Red Star Premier Cuvee is very similar to EC1118 and gives great results as well
Thank you! Amazing video
It would be interesting to see a similar test using many yeasts but with different starting gravity points. Then another using various yeasts at different temp ferments. I guess that would require a fermenting fridge though or many of you did more than two temps. I think you would have had better results with the D47 if fermented at a lower temp. Cool experiment! Thanks.
My first batch going rn is redstar premier rouge and it's been about 3 weeks, still fermenting. I'm gonna start a cyser with lalvin k1-v1116 tomorrow so I'm glad to see it go so much faster than the redstar
I love a good bench test. Nice work
Thank you!
These are the kind of experiments I love! Hope you do a similar experiment with a cyser! Last year I did two batches of cyser using two different yeasts (1116 and 1118). However, I didn't use the same honey in the two batches so it wasn't a controlled experiment like yours. I did find the 1118 clarified much quicker than the 1116 though. I'll stay away from bread yeast I think. I did try it on a ginger beer and was not impressed.
Thanks! Beer homebrewer just discovering meads. This is EXACTLY the type of test I was thinking about doing but you’ve already done the heavy lifting. Think I’ll try the top three to taste test on my own but now I know where to start. Cheers!
I've got an even bigger one coming up! Thank you so much for the donation!!
@@ManMadeMead I’ll keep an eye out for it for sure!
Dude, you're awesome. I have spent HOURS looking for the BEST CHOICE yeast for my melomels coming up (a pyment, viking blod, and a blueberry one; I may even do a loganberry mead in honor of where I grew up in Buffalo, since Loganberry is HUGE there). You did all the work so I didn't have to, and I loved watching your feedback! Keep the awesome material coming man!
I'm so happy I could help!
@@ManMadeMead based on what I've read and what you showed I'm thinking of using Lalvin 71B-1122 for a Vikings Blod, a Pyment, and a blueberry mead. Seems like the best yeast for melomels from reviews of many mead brewers.
Thx dude. Used the d47 on some ginger beer which turned out decent. I think ill do my first Honey mead with either the Premier Rogue or EC1118. Maybe both.
When I first started out, I was using Red Star. At some point, I got some Lalvin yeast and never looked back.
I'm just starting out, and I'm also using red star
@@cliftonyates6979, Red Star will get the job done and I would use it, for sure. However, Lalvin has some of the best yeasts, without a single doubt in my mind.
Very interesting.. thanks for doing this.
I love this channel, your videos rock!!
Thank you so much!
For the sake of science I miss the jar with wild fermentation. Thanks for the good work! Cheers!
Would have liked to have seen some Madgrove Jack products like the M05, as well. Great review, overall.
Great video, Very informative, Kudos on the Guest Room Records glass.
Thank you!
Really great video, very helpful and great info.
I'm happy to help!
Great test, what one would you say made the sweetest of the 8 tested?
Thanks man!
I have never made mead before. More of a beer guy. Think i will give it a try. Thank You
Did you give it a try?
Really like this experiment! If you could also kind of mark the flocculation of these yeasts that would be really helpful too.
Aggressive yeast will bubble more. So far what I have tried. What does everyone else think. I'm new. 2 batches going so far. Not done yet.
Great video! You had me chuckling every time you said Rogue instead of Rouge :D
🤦🏼♂️
I thought it was rogue as well
He's an X-Men fan, like me. Excuse the guy for Xavier's sake! 😂😍😂😍
Sorry French speakers, but I am a big fan of the rogue. Detect traps, pick locks, cantrip deception, not just stealing. Rogue
After finishing the video, I said hey, I want to know more! I'm sure you skip a lot of topics you want to share with us! Subscribed. Brother, you are awesome.
Noticed you didnt use the QA23 you like so much now! This would be a really great video to remake and very educational. This takes alot of time, effort, thanks for the quality content!
I'm working on a large version of this again!
Excellent! Video Thank you
Thanks for watching!
Awesome, thanks for trying this. I love dry stuff so now I know which yeast to try (haven't used Lalvin before). Can you try this with an Ale yeast and Brettanomyces?
I use EC-1118 for my mead. It's for Sparkling Wine. My family and my neighbor LOVED it straight out of fermentation, as I was transitioning into aging. At 6 months, my mead should be delicious
A little late to the video but I would like to say that K1V1116 is a fermenting animal! It does tend to produce more of a flowery dry white wine mead and tends to have very little honey character. I also add it to slow starting ferments because I lack patience mainly. Really appreciate your videos.
We have three batches going right now, one with Safale US-05, and the other two are with Red Star yeasts. The Rouge blew right through its fermentation (1.10 to 1.00 in 8 days). The Blanc has gone from 1.12 to 1.027 in 8 days. I am not sure if it is due to our temps being slightly higher in our house (70-73 degrees) or another variable, but I am a big fan of both yeasts dio far as they have left amazing flavors so far! However, I know they have low flocculation so I dread how long it may take to clear. This is an excellent mead video!! Love the channel!
I need to try the Safale yeasts at some point!
Great video! I kept thinking that it would've made a good high school science fair project, except for, you know, the alcohol.
As others have commented, I am also interested in an update. It's six months out now...
I just started my first batch of traditional mead a week ago. I used D-47 that came with my mead brewing kit I got at Christmas. Between your channel and Doin' the Most's I've been binge watching and trying to learn. Thank you for your dedication to the craft and teaching us newbies
I'm happy to help!
Great video and information one question did you drink all your test subjects yet by yourself or did you just share it with some friends😁🍺
I am very impressed by how you explain your nose and mouth feel...I can almost smell and taste them with you. Thanks for the video, very informative. I am working on a few different melomels, Including a rhubarb mead...it is very tart after first rack, however, the mouthfeel and aftertaste is amazing and engulfs the pallet. Try it!
I'm happy to share! Rhubarb sounds great!
I recently racked my first bach. Since I like the sweet stuff and I didn't had hidrometer, and also wanted something lighter, I did about 1kg honey to a 5ish litter bach and used ale yeast. It is not over but so far it has floral smell and some grassy taste notes reminds me of some french ales or those IPA's that does not have pine taste. Took a good 4 weeks to ferment (It was indoors sweater season) and I am still not sure It is done, but i am looking forward to spring when it will be finished aging.
Nice man I've done about 50 batches so far trying to work my cider mead I started with a very similar test but I didn't use a few of your yeast which I'm very interested in especially the high percentage one I use the premier blanc in my opinion it gives it a creamy taste that I like thank you for answering a couple of questions I've had and passing on some interesting techniques
Yeah I did like all the red star I think they're six plus like two others to start but I'll definitely check into some that you suggested but the cider speeds up the process I also had maple syrup I don't know if there's any issue with drinking life yeast but I've gotten my fermentation process down to about four or five days but yeah out of all the red star used the only good one was the blanc
I had done a cilantro wine with Azteca bread yeast and it got up to 13.6% and I had the same reaction as you did! It was like rocket fuel. But I also done an Apple wine with the same bread yeast that come out around 6.6% and was just fine.
Does the bread yeast really go that high? I thought it would be knocked down once the ABV reaches 10-12%.
Very good test!!
I think what also effects the overall flavor is what honey you choose as well as the ideal temperature each yeast can tolerate. Some will ferment slower or faster at the extreme ends of their temperature range as well so maybe another test is in order to see if temperature makes a big difference.
Perhaps use 3 yeasts. 2 mason jars per yeast. Place them in temperatures at the extreme ends of their tolerance (+ or - 5 degrees so they don't die) . So lets say you used the K1-V1116 in 2 separate jars, one stored at 60 degrees and the other at 80+ degrees. Come back when they level out and see what the time difference is as well as the gravity, flavor and aroma.
Do it!
I love D47 but it takes some time. I rack it twice with three weeks between, then bottle. It doesn't taste right for a year. At that point it will blow you away. When you rack the second time, toss in corn sugar/water to desired sweetness and to top off the vessel. It is incredible.
Does the corn sugar/water give it fizz? Is that corn syrup or something else? Do you put in the corn sugar/water just before bottling or while it's just in the second phase?
I’ve used the d47 for the first time in a cyser. I’m hoping it will turn out better then the taste you had here! Also just bought some ec1118 gonna try that with a traditional. Thanks for your experiment learned a lot!
I'm glad I could help!
Matt, I know it’s a year later but what was your experience with the d47 versus the ec118? Would love to hear your experience.
Of these, I've only used 71b and D47. In my experience, 71b is very easy to work with and makes a good mead that's drinkable early on. D47 has worked really well for me, but it seems to need a much longer time to age to really develop, and if it fermented to warm, even longer. I've found that even with great nutrition and low fermentation temps, it still isn't great young.
Ive been using red star premier blanc and mine is a 17 abv with high carbonation.
I hope you keep them in the mason jars and come back to them in a few months and retry once they all have cleared. My last bunch of yeast I got were Redstar cotes des blancs and 71B. I tried the cotes in a cranberry wine... made the juice from scratch... amazing stuff. It took a good 2.5 months to clear. I also brewed at cooler temps. I have a bunch of stuff to try in one gallons now.
I’d also like to see a comparison after a few months. I think that would be a better representation of each.
You are right. Everything needs time. Cooler temp much better but longer. I wouldn't drink anything cloudy and yeasty unless I'm not going too far from the loo lol
You should try this same experiment with ale yeasts. I’ve had good results from ale yeasts in the past
THAT sounds like a GREAT idea!! St least I sure will. Thanks for a good Idea!!!
He needs to do at least 2 batches of each at the same time to go firm consistency. A sample size of 1 means little.
Totally my experience w/ 71b and 1118. 71b is also a malolactic fermentor. That yeast runs at superspeed - even with sur lie aging lol. Gotta get it off quick!
Another great and valuable mead video.
Have you ever tried to cultivate, store, dehydrate, or otherwise reuse yeast?
I haven’t but I know people who do and it works well for them!
If you redo this it would be interesting to see you do your favorites and if they all clear out if given a little more time possibly blending the flavors even more.
I have traditionally used the Red Star yeasts in my fruit wines. They are slow fermenting although I didn’t feed them as much as I should have. I have had some batches go three months before they stop fermenting.
Yeah 2 of my red stars are over 2 weeks primary fermentation and still bubbling strong, i added nutrients in the beginning both have 3lbs of honey in a gallon carboy, 1 plain mead(which is slowly settling down) and the other is a chamomile mead(which is still in a really strong ferment).
I live in norcal and temps have been on the high end. I feel the meads in the video was a really short-term fermentation. Ive heard some meads even after the first racking can still ferment unless you kill it some potassium sorbate but some folks just let it run through all available sugars and nutrients while having it age after primary and first racking.
Anyways, hope ur mead turns out delicious bro! 🍻
i think blending of the Lalvin's together would be good, likewise a blend of the red stars. perhaps the bread yeast with some added rum with a splash of fresh apple juice could be for a drunken night . hah
I use the Red star Classique, and it clears up when it's finished fermenting, all the old dead yeast sinks to the bottom of the jar. Takes around 2 weeks to ferment.
I was wonder what all these jars were doing in your other videos. In past videos these were all on the shelve behind you.
Great video!!! keep up teaching us.
I have a question..
On the package of a yeast saying that px 10 gams for 23 liters so what will happen if i use 10 grams for a bigger volume double or triple????
The yeast will still work but they will be under extra stress and may create some off flavors called fusels!
I haven't made a mead yet but I have one planned soon. I have made about 13 gallons of wine and out of that 2 gallons was bread yeast. I've already been able to drink all of that and I'm still waiting on the lalvin products to age enough to taste good. Perhaps the fruit in wine makes bread yeast ok for that use. Also, I'd love to see a 6 month retaste
it would be great to see a follow up on how these were after the yeast dropped out
I completely agree with you on D47, the look on your face when you tasted the D47 funk said it all of why do they say its a go to for traditional other then its hardy yeast. The first batch and so far only batch ive made has been with D47 cause thats what was tossed into the kit i bought from mid-evil craft fair guy had bees and made mead and sold kits. followed everything from their instructions to yours and others. But in the end the basic traditional ended up with a weird tartness to it. Decided to comment what i could do to augment the flavor but after siting a good year in the fridge it rounding off, still has hints of the funk tho but its manageable.
D47 really needs to be fermented in the mid 50s
In my experience red star likes to sit in the fridge to help the yeast drop out and clear up. It will do it over time in secondary too but much faster in the fridge
With Fleischmann's active dry bread yeast you never want to make a completely dry brew, it just kills the flavor, I usually shoot for about 12ish percent so that it has some character and flavor left, it also takes MUCH longer to fall out of suspension and needs more time.
Interesting! I’ll have to remember that for next time!
Good to know! I like both sweet mead and bone-dry, spiced mead. Good to know I can tinker for both varieties this early in learning to make wine!
I did this with plums and 6 yeasts(all Lalvin) a few years ago, unfortunately life happened shortly after the first racking from fermentors to carboys and they never got tasted. I was able to see the flocculation though, at least one never settled below half of the carboy(checked over a year later) while another packed down to about 1/12th of the carboy height, the others were various levels between. This was also 1.070OG, all fresh "italian prune" plums no sugar or water, some citric-tannic-malic acid mix to hit a target pH typical for wines and a touch of grape tannin for body; pectic enzyme was used to extract more juice. I don't recall for sure if I added yeast nutrient, I vaguely recall giving them a little.
HI, Excellent review! @ManMadeMead Have you had a chance to re-taste all recently to see the difference with couple months of aging?
I haven’t yet but I plan on doing so soon!
You could also do something similar trying beer yeasts to see how they turn out. I remember an article in Zymurgy that said they showed promise and I've had some excellent success with honey heavy beers (hopefully including the 5 gallons of honey saison finishing its fermentation behind me) with a variety of yeasts.
I made a mead with Belgian ale yeast once that turned out decently.
I would like to see a wheatbeer yeast used for mead. Will there be banana and clove esters in the final product?
@@peterolsson8857 I made a hefe with honey once and it actually kicked off distinctly Orval-link funk. It was actually commented on at a competition and, apparently, hefe yeast is known to do that with honey.
Paul Gibney Fascinating! I might have to give it a try with my leftover honey.