Let's Make Mead with Tazo Passion Tea - The PASSION of the MEAD
Вставка
- Опубліковано 31 лип 2024
- Let's Make Mead with Tazo Passion Tea - The PASSION of the MEAD. It's always interesting using commercial products to make mead that were never intended to make mead. Tazo Passion Tea Mead was recommended to us by a viewer. So, we decided to give it a shot.
Ingredients:
64 oz Tazo Passion Tea Concentrate: amzn.to/3JPfF1V
3 lbs Wildflower Honey: amzn.to/3JOxb6z
3 g Fermaid O: amzn.to/3Q5UTiH
22 oz Water
1 packet Lalvin 71B yeast: amzn.to/3XF2SoB
Additions:
1 teaspoon Yeast Hulls: amzn.to/3D5yA4I
32 oz Tazo Passion Tea: amzn.to/3OfH3Jf
Racking: • Racking Homemade Mead,...
Bottling: • How to Bottle Homebrew...
_____________________________________
Star San: amzn.to/3rlUIW3
1 Gallon Carboy with Airlock: amzn.to/3rn3EKL
Scale: amzn.to/44gHrfY
Stainless Steel Funnel: amzn.to/3NMVAue
Our Favorite Pitcher: amzn.to/3PPrZ6e
Baster: amzn.to/3D5XjWH
Hydrometer Kit: amzn.to/44DhXJh
Belgian Tasting Glass: amzn.to/43pDQes
Glencairn Glasses: amzn.to/3JQjfbZ
Fun T-shirts: city-steading.com/product-cat...
Some items used in the making of this video (We are Amazon Affiliates and as such do receive a small commission if you purchase anything after using one of our links. There is no cost to you for this, but it does help the channel and enables us to keep bringing you content. Thank you!)
_____________________________________
Become a City Steading VIP - Click to learn more
www.city-steading.com/vip-club
_____________________________________
Want more City Steading?
Website: www.city-steading.com
Instagram: / citysteading
#mead #meadmaking #brewtube - Навчання та стиль
You know, honestly... My favorite part of these videos is how you constantly bash teachers for saying you'd never have a calculator. 😂
LOL
Lol it's funny because I remember my teacher's telling me the same thing
City steading fail compilation?!?! I'll be binge watching that one. Makes me feel a little better about forgetting to close the valve on my siphon before I took it out of the secondary fermenter.
I would say maybe the score of how well the process worked would be CSBS (CIty Stead Brewing Score) and the score of how well you guys liked it would be CSTS (City Stead Tasting Score). Loved this video, I think this one would be right down my alley as far as flavors.
Herbaglyn, Spiceaglyn, Floraglyn. And a broken Derica. 😅 well done guys.
Thankya!
My teacher also always said: you will not always have a calculator with you.
To bad the yeast can’t finished the fermentation.
Insure if that’s happen to me I add other yeast. Like an champagne yeast or a 18% tolerance mead yeast
That won’t always make it ferment.
Wow! The CitySteading Brew School was in session this morning. Thank you for offering remote classes.
Lol
The list of flavors in Tazo make my taste buds tingle, but Tazo no here o. So I will brew a batch of tea with dried hibiscus flowers, cinnamon, passion fruit powder, dried orange peel etc. and see what happens. I'll add a little more honey, possibly to compensate for less sugar. Brilliant inspirational video, guys!
fun fact-when yeast divide, they get a "Belly button" scar on them-you can tell how many times they divided by counting their belly buttons..but you have to use a shrink ray on yourself in order to see them up close.
Lol
Never Google yeast belly buttons 🤢
you need to mix up 2 gallons of mead must into a 2 gallon something or other but then split it into two different 1 gallon containers and add fermaid-o to just one of them and that way you will know if it affects flavor :)
performance success score?
Interesting fermentation outcome. I used to source all my yeast from Amazon and I regularly experienced fermentation problems; mostly stalls, but also off flavors, very slow fermentations, and problems starting up. Then I called some local brew shops and found one that sources yeast directly from the manufacturers and keeps all the yeast under constant refrigeration. Since switching to this shop for yeast I've seen far fewer fermentation issues.
I subsequently learned that most Amazon distribution centers have only the most rudimentary form of temperature control and warehouses can routinely see +100°F and daily temperature swings of more than 60°F. Yeast stored in such an environment is probably not too happy. Dependent, of course, on how long it actually spends on the shelf.
Fair enough :)
A few years back a I made a mead with the water having a box of Celestial Seasonings Mango Zinger tea.....it was pretty awesome.
Lol I used the country peach. Broke two hydrometers trying to get a reading and decided it doesn't want me to know. Now it is called Project Peach X.
Good on the new rating scales.
I personally have never had a stuck fermentation using a yeast starter. A ridiculous cell count helps, but I make 5 gallon batches. You can also see if your yeast is kicking.
Adapt and overcome. Welcome to humanity. Glad to see your difficulties (only because its a great learning experience) and reactions.
Well, I gotta say, that was probably one of the busiest fermentation videos I've seen in a while 😁.
I really enjoyed listening to the possibilities of how to "fix" a brew. This is just one of the many reasons I like watching your videos.
I've ran into this scenario with 71B also and fixed it by adding Red Star premier classique yeast. I was yelling at you during the video to do this but you just kept going 😅😂.
Great job on figuring out a different way to finish the Brew. You're experiences always gives me hope that my brews will come out great and I haven't been let down yet. Thank you once again 😁👍🙏❤️
I’m new to the channel but wanted to thank you guys for the great content. I’ve watched so many of your videos. I’m loving this new hobby and have learned so much. Keep up the great work!
Happy to help!
I made this on Sept 24,22 with a start gravity of 1.112 and on oct16,22 was .996. Just saying your stall wasn't probably the product might be the yeast like you were talking about. I used d47 yeast.
I'm excited for this! I made this yesterday. I'm using Lalvin ec-1118. It's my first mead ever! Y'all are the best to learn from, in my opinion.
I love your latest vids. It's like walking into the market and going what can I use to make wine today. I love the tazo's ice teas and probably wouldn't think of this even though I am two week in on a lemon "ice tea" wine now. I'm just loving the content guys thank you!
Glad you enjoy it!
I think I’ll try this out, I’ll probably use EC-118 though as I’ve had good results with it for making my experiments. Great video you two. 🤙🏻
I agree! The Kirkland wildflower honey is great in meads!
thank you guys for making such informative videos. Thanks to your videos my wife and i have started making our first mead. Really enjoy your videos and humour, please keep it up.
Thanks :)
With the myweigh scale I occasionally press it with my finger while I wait.
If the weight changes it won't time out and switch off
Good idea!
@@CitySteadingBrews can't wait for "finger the scale" t-shirts 😂
@@CitySteadingBrews - I do the finger-on-scale thing too. Works with every pair of digital scales I ever had.
An "oops" compilation would be great 😂
YES!! ... bloopers ... call it the Compendium of Ooops
Love your vids and have enjoyed a few of your recipes. In a few of your older vids you talked about your beer making and I was wondering could you bring a few back. I know there is a lot mire steps and more mess but just curious. Thank you.
We have several beer videos already on the channel :)
Good stuff! Thanks for sharing.
Thanks for watching!
I finally used black tea in my Meads and boom mind blown thank you for enlightening me!!!❤❤❤❤❤❤❤😅😅😅😅😅😅😅😅😅😅😅😅😅😅
You are welcome :)
Been watching you guys for years love what you do still will fallow until my end. It’s almost huckleberry season in my area can’t wait to make another mead with them so what is the happy zone for ph levels
Each yeast has it’s own. Usually 3.5-5 ish.
I typically use red stars primer de Blanc (the yellow packet) it works well where I live, I bought a brick of it 2years ago I keep it frozen and it's still hitting around the 15 percent mark on majority of brews
I use that too after trying other yeasts. I think it could have finished this mead off.
Looks like a great recipe, hope to find the tazo passion tea mix near me. Redstar premier cuvee is a low foaming yeast saved a few brews where i got greedy. Great video you guys thanks.
City Steading blooper reel? Add in some adorable kitty cameos from Tigger and the gang.....yes please!
Followed by an 80's movie style montage of you two going through the brewing process , with catchy soundtrack dubbed over it.... or alternatively just all Derica's numerous iterations of "The Red Bucket of Sanitation " which make so many of us happy.
To keep a scale “active” push the platen down to change the weight from time to time. Most scales time out when it hasn’t changed for a set time.
This one seems to no matter what.
@@CitySteadingBrews Wellll POOPAGE!
Oops, did I type that out loud?
Lol
FYI Costco online seasonally has local 1 gallon pales of honey. I got a gallon (12#) of PNW blackberry honey for a very reasonable price. They are out now but it should be back this fall/winter
But the Costco wildflower honey is quite good too. The only downside is it's flavor varies quite a bit with the seasons. Not a huge deal, just an unknown variable
Thanks!
Any dissolved solids will increase SG, but most besides sugar aren't dissolved in quantities that change it significantly.
I have some bulk aging as we speak! I used Bai Coconut drink as the base. Long story about Bai drink. Anyway, I had it so I used it. Last tasted 3 months and it’s coming along quite nice.
Sounds great!
Intriguing!
Process Score, PS and Taste Score, TS. Simpel and clear.😊
Hi folks, over the years I have had a stall or two. Now I know your thoughts on what I am going to suggest, but I have found that aeration has been quite successful (fish tank air pump with stone), have not had any problem with vinegar.
I'm surprised to hear about people having stall issues with 71B; I thought it was just me. I primarily use it and my past 5 gal brewed I had it stall almost exactly in the middle of brewing (~8%). Shake starting fixed the issue for me, though it is annoying taking the extra samples to confirm. That last couple of brews I shake started off gassed so quick, it was like a machine gun out the air lock. The starsan I keep in the airlock would start to bubble out the top. Knock on wood, I haven't had to salvage a brew because of it. Y'all keep up the good work. As for scoring, I think the og taste score is the way to go. There are so many variables in the process that copying exactly is unlikely; therefore the difficulty would vary widely as well. I think the taste score would be a good recommendation that the effort was worth it despite any difficulties in the process. At any rate, thanks for the videos as always.
So I had a stall last year with the same yeast and oddly it stalled at 1.052 and it started around 1.120 ish it got to like 6% ish from what I remember. But I remember the FG cuz my buddy loved how sweet it was
It was a pomegranate wine by the way
Thanks for another great informative and entertaining video. My suggestion for the “performance score” would be to call it. “U-PASS” Unbiased performance and success score. But what if it fails? 🤔🤣
Lol
Thanks for yet another excellent video! I can’t get TAZO tea but this is giving me great ideas!
About the stall: I’m thinking it’s either a pH thing or it’s 71B having an iffy batch. This happened a few years ago as well. I also got a few packets that stalled on me.
About the dual scoring system: should you decide to go through the laborious undertaking of adapting the scoring paperwork (good luck Derica!) you could go with Proof Of Concept Score (POCS) and Personal Opinion Score (POS). I tried other acronyms but my dirty little mind kept coming up with stuff that was NSFW. 🙈
Edit: I’d love a blooper reel video!
I agree, another great video! Great idea to start doing the PH readings more often when that information may be helpful and especially when you have stalls. It could well be a helpful data point in figuring out problems with brews. Thanks a lot for the great video.
@peterbassel6888 we are doing more pH readings. This is not that recent of a video :)
@@CitySteadingBrews Thanks a lot. You guys are amazing! I've learned so much from your videos.
Thanks also for the mead ratings chart on your website.
From my calculator, I'd be using about 7 grams of Feemaid O for that volume and yeast selection. Ideally in a Tosna style, but I'm lazy so normally front load.
I think the first score should be called the production score. The definition is the action of making or manufacturing from components or raw materials, or the process of being so manufactured.
Today I am drinking Newcastle Brown Ale and robinsons Old Tom strong ale. 8.5% 🍺
Thanks
Your videos keep getting better and better!
Wow, thank YOU!
if you press the units button and cycle back to whichever unit of measurement you're using it will reset the timer for the scale timing out.
Oh baby! 🙂 Licorice = Yuk - with you both on that.
Hey guys, followed your ancient vikings blood recipe and it turned out terrible! Not because of the recipe or anything you did but because a ran into it half assed knowing basically nothing. Now years later Ive decided to reattempt making mead, after watching many of your videos and learning infinitely more than i did before I am confident it will go well. Thank you guys for making such helpful and detailed videos, your effort and dedication is much appreciated.
What did you do wrong do you think?
@CitySteadingBrews Many things, I don't think I even sanitised correctly the first time. I took no readings to check whether it was done fermenting, it just waited a week or two and racked it. I used a pillow I believe to strain the cherries from the brew and it may not have been pure honey that I used. It worked alcohol wise but man was it hard to drink
Ahh… gotcha… wow.
@CitySteadingBrews Haha yeah young and dumb but thankyou for helping me grow and learn and helping me get into this hobby
hydrometer will be here in two days lol. i used pawpaws method for batchs 1 and 2. while i love those videos, this method is much more preferred by me. plus, i have a bunch of higher quality juices just waiting on it to get here. found a nice deal on a two pack and graduated cylinder on amazon for like 14 bucks. easy decision.
Brian likes sweet - try this in a large glass 4 ozs Sweet & Sour mix, 2 ozs Malibu, 2 ozs Spiced rum (cpt M?), 1 oz 151 Rum, Ice, top off w/ Ginger Ale. I've call it a B&D.
Did I offend you guys & you cancelled my subscription?
We eliminated the memberships for everyone. We just werent doing anything with them and felt taking money for that was not appropriate :)
Thanks. @@CitySteadingBrews ♥
To help combat the scale turning off, i cycle trough the units. Just an idea to try.
Also as for kviek yeast, you can use a sous vide machine in a crock pot to keep the brew at the temperatures to take advantage of that yeast. It helps to cover it with foil for insulation and moisture retention.
I actually set it to not turn off. Still not convinced kveik is worth that much trouble, lol.
@@CitySteadingBrews Perhaps. I have some left and might try that method to see what happens. Possibly with a split batch and the other at room temperature.
Have you tried checking the pH? Its called a "cold brew" which traditionally is smoother; smoother because its low in acidity - one of those natural components may have been something to neutralize overall acidity, which may be why they have 2 Citric Acids. Citric Acid isnt very strong, but it is quite sharp on the palate.
As we said in the tasting part of this video, we are checking PH all the time now. Just not in this particular brew yet.
To stop the scale from going into power preservation mode just pick up the funnel with the spout in the demijohn then just sit back in as it funnels
I actually found out how to make it not time out, lol.
How about operational score and preference score? Cuz that sounds "OP" to me... ok, really corny... As far as stalls go, is there a way to test your yeast? If the yeast is the issue are you planning on doing any remakes? Because I am really interested to see that kool-aid succeed! XD once again, amazing content guys! I love it!
I’m in southern Oklahoma and my wife thinks it’s needs to be 62 in our house year round. I like 70-72 so our thermostat is back and forth all the time lol
I always check PH levels, as it will drastically drop below 3 in a week or two, I try to keep the PH levels between 5-6. Never had a stuck fermentation since.
Each yeast has a range… 5-6 seems really high… but hey, if t works.
oh no I just bought some 71B and now I'm scared to use it haha
Don't be. It's very likely just fine.
I had you guys pop up in my feed yesterday. I think I've watched 10 videos since.
My daughter loves the Tazo passion and wondered if using just the straight hot tea version would have been better and in what way.
It’s just a different tea blend. Can’t sY it would be better or not.
We may have to try it out. After we do the easy version of basic.
🥇 good morning
You can get a power cord for the scale you are using. If you use the power cord, the scale won't turn off. Of course that means you have to have somewhere to plug it in!
I found the setting that doesn't make it time out, finally!
Hey guys! If I was going to add spices into secondary, how long should I let them sit in there? I know the alcohol will pull the flavors out faster and I just don't want to leave them in there for too long! Thanks for everything and keep those videos coming! Mead making has become a bright and shiny passion for me since I started watching your videos!
Usually a week or two but the spices themselves make a difference too.
Awesome! I am making your spiced metheglin for this Christmas and I'm pretty much copying your recipe to a T except I'm going to add the spices into secondary. Thanks for the response!
Shame i cant make the same type of brews here in the UK, we dont have the same ingredients unfortunately, and if i bought honey for brewing, i would need a mortgage to pay for it.
Would love however to see a talk on kegging and forced carbonation though for wine or cider or lager.
My computer teacher told me we would never be able to carry a computer in our pocket 😂
Boy were they wrong, huh?
An idea for a factor to take into account for the "technical" score could be replicability, meaning how easy is it to make again. So this brew as an example, it could be difficult to get it to the same stop off points as it were
Oh, that's an excellent idea.
Enjoy the show! Realized when making the wine from juice and adding the pectin, that my scale was jumping between 0, 2, and 4 grams, so it lacks accuracy. Was hoping to use a link from your channel to Amazon for a new scale, but only see links per show, and on that show, no link to a scale. Would like to suggest that you provide a list of all equipment that we can reference easily, that would allow us to provide you with a little bit on income when we use the links, without our having to search through each show. Keeping it updated of course!
We do on our website: city-steading.com
Didn’t the Chia mead have a similar stall? I tried the chia and turned out great this is one I may have to try.
Took the plunge to make me some of that Tasion Pea Mead. Making a 1/2 gallon. I only had D47 on hand and 1.5 lbs of local honey. OG 1.142.seems a little high so I shook and took a couple more readings but that’s what I kept getting. I don’t think the D47 will get to dry so we will see.
I suspect the culprit is the citric acid, which could also be the case in the Kool Aid. Perhaps testing the acid level is in order, and then adding baking soda to balance if needed.
But I think you also used 71B for that, if I remember correctly.
We have begun testing pH for everything, and yup, 71b might have had a bad batch. Can’t be sure.
Hey Brian jave thought about using invert (inverted?) sugar in a wine recipe? Just wondering if it is worth the extra effort for better fermentation and what it does for flavor.
I have looked into it. Apparently it doesn’t make a better fermentation. Yeast literally evolved to break down sugar. It does however change the flavor and is preferred in some beer styles.
We made this recipe with tazo tea we brewed at home vs store bought premixed.(edit. Using tazo chai teabags)
Looks to have stalled at about the same place
1.120 ig - 1.060fg = 8%
Currently trying to restart using yeast hulls.
Technical score is what it should be called.
Could the ph on the brew be out of yeast tolerance causing the stall?
It's possible.
I’ve had a thought for a while now. I’m from the south and we love our sweet tea and this video helped me confirm it. I want to do a Lipton, ginger mead. Boil 3 tea bags an orange peel and the ginger and take off the heat and add the honey. I’m using Lalvin K1-V1116. What’s your thoughts on this?
We did a tea wine... ua-cam.com/video/SnuEjkMz93U/v-deo.htmlsi=lzsWeRPVDOg26xep
If you have a stall like this one where it’s only a 9 percent abv could you try another yeast to get it up to say 15 percent that’s the range I prefer
It might work sometimes. Depends on why it stalled.
So you mentioned right at the end that you’re bottling as is. Due to the lower ABV, are you also pasteurizing to prevent any potential re-fermentation in the bottle?
Yes, we forgot to mention that in the video!
What in tea helps clear meads? I added 4 bags of bigelow prefect peach tea to 1 gallon of cloudy mead in an experiment/attempt to flavor it. It went from cloudy to see through clear within a day.
Most likely it was just the reaction of new compounds that made it finally drop out of suspension. I have seen that happen and people report hazy brews that suddenly clear when bottled too.
Any recommendations for a red star or white labs yeast variety to use instead of the 71B? Im looking to make a large batch of this for Christmas gifts and dont want to run into the stall issues.
Any wine yeast is fine. I don’t think 71b is a bad yeast. We may and I stress may have gotten a bad batch is all.
@@CitySteadingBrews I just don't want to take a chance on a 30 gallon batch. Have you used any white labs varieties? I have a commercial account with them for beer and cider but have never tried the wine strains. They have a wlp720 sweet mead/wine strains as well as a steinberg-geisenheim variety that clams to produce strong fruity esters.
I do not think you are taking any more risk on 71b than any other yeast. Every yeast has a chance for failure, since they are all living things. I have not used White Labs at all.
Still shocked THE BEAST stalled...again...dogs and cats living together...lol
Yeah… pretty strange really.
Spiceaglin is a go.
This seems like a good time to ask about this since you started talking about yeast environments. I’ve been wanting to start brewing for a while, but whenever I do research into yeast, I run into the problem of my condo not being super temperature stable unless I were to have my AC unit on 24/7, or off 24/7. Do you have a recommendation of where I can do more research to find a yeast that can work? (For reference, I woke up late morning and I’m at 81F in places that weren’t my bedroom w/ my fan. My AC will hopefully drop it to like 73-75 in the next hour.)
I don’t think 71-81 is too worrisome. Past 85 I wouldn’t think too good and below 60ish might be bad.
@@CitySteadingBrews I brew in our basement, which is a constant 65F all year. The biggest thing I see is that when I replicate your brews, if yours is done fermenting in a week, I am normally finishing at 4 weeks. It takes me about 4 times longer to get to a final product.
@@browncw Yup, yeast work more slowly in colder environments. However, sometimes a little slower is better for less off flavor chances.
Perhaps a fermentability score and a taste score
So making this with just the tea and not the concentrate would cut down on the sediment and maybe prevent the stall? Or would you do it the same with fresh yeast?
It was all tea.
Im only on my second batch of brewing mead so im basically a cave man im even still using bread yeast lol as far as the tasting names just call them the objective tasting vs the subjective tasting
Hey im back with another question :D. my basic cider is foaming a lot. is it something to bother about? i already cleaned up the airlock twice and in already starts again to foam out of the airlock.
keep it up great work
It can happen with a healthy fermentation. You might want to use a blowoff tube for a few days. ua-cam.com/video/nIHRaBpplLA/v-deo.html
@@CitySteadingBrews thank u again for the quick awnser :)
Have you made, or are you willing to make a video on aging a mead on oak? They make charred blocks of oak you can add for small batch liquor.
We have done it in many videos.
I looked everywhere for an answer. Could DADY be used to brew the mead (or wine and/or beer) and what would be the results? I know that the yeast will eat mostly all of the sugars in the mead, but to what effect and how would it affect the flavor profile of just a basic mead, wine, or beer?
It's really only meant for mashes meant for distilling. While it will "work", it likely won't taste as good as if you used a wine yeast. It's likely to be harsher, have more alcohol flavor, etc.
20:50 I would hope the people who make these products study their own products and know how much to use. For that reason i go with manufacturers recomendations.
The problem comes when you use different ingredients. Some have more or less nutrients of their own.
@CitySteadingBrews this is true. I didn't even think about that.
Love the video's, pretty sure the scale will stay on if you use the plug
If you suspect the stall may be due to a bad batch of yeast, couldn't you put in another brand of yeast to get things moving again, even bread yeast? It would be below the tolerance of the added yeast presumably and the necessary sugars would still be there. Just wondering why this wasn't considered as an option.
If we really wanted it to ferment more, maybe. But after adding the tea it tasted good!
Have an idea for naming your scoring.
Instead of a performance score, you could call it a character rating.
Instead of a personal enjoyment score, you could call it a level of indulgence.
Thanks for the helpful info between cold concentrate and hot brew tea. Sounds like a great idea for a cold served mead in the summer around a fire. Keep up the great work and thanks again for the inspiration.
So with the stall issue and being overly sweet to start ejth with. I was thinking of just buying the passion tea bags.
How much tea to water would you think would work?
Im leaning 3 parts tea 1 part water with the 3lbs of honey.
I have not tested, so I could not tell you how much to use.
@@CitySteadingBrews guess I'll start the experiments and see how it goes
My brew was hibiscus wine. And it didn't go good with 71B
I'm having the same issue with 71b stalling
My guess is the heat. If the yeast were ever stored in a warehouse or a hot truck…
The mead guru's
Hardly, but thank you!
You should do this again with the hot tea you used to augment this brew
It's pretty much the same thing :)
@@CitySteadingBrews well, on the theory that there might have been something in the concentrate, you could use the hot tea to rule that out
Ahh gotcha. I think it was pH personally. We're checking that from now on.
do you have neutral spirit's with abv 96%?
or just up to drinable (you can drink 96%but heh ..same as you can eat everything once)
it could fortify it with less fluids or you can make strong extracts or clean wounds or ... well you get it ;)
Nope. Not even close to that here in FL
Do you risk your yeast going bad during shipment cus it wont be cooled during the trip?
Yes. That may be the issue.
Did you contemplate pitching another yeast when the stall refused to start back up. And if no, why not? Just curious.
Mostly because it was good :). A new yeast won’t always work anyway, especially if it’s a pH issue.
Might want to check the pH. Yeast won’t just grow at any pH. Maybe the tea was too acidic.
Quite possible, turned out great anyway.
To understand what you are talking about, in regards to the yeast hulls, it is better to add hulls vs a package of yeast due to the nitrogen? Or is there a different reason to add yeast hulls vs a package of yeast?
A package of yeast is just the living version of yeast hulls. You don't always need more yeast, but the hulls can work as a food for the yeast already there.
@@CitySteadingBrews So I have a mead that was fermenting and seems to have stalled. I tested it last night and it had only dropped 3 points before it stalled would adding another package of yeast be better or yeast hulls? It has been stalled for several weeks and I had only had time to test it last night.
What are the readings on it? What is the recipe? What yeast? These details help us to help you :)
@@CitySteadingBrews I have gone from a 1.13 OG to a 1.02 gravity. Ingredients are D-47 yeast from last year, 6 pounds of honey, 5 pounds of peaches, 5 tablespoons of yeast nutrient, and good ol well water. The D-47 yeast is from Lavin.