I'm thinking of making a peach mead next weekend. The current plan is to use some local Wildflower honey. The yeast I have on hand is Montrachet, Côte des Blancs and Pasteur Champagne. Any thoughts on those yeasts?
Peach-Mead
Started by
mead4science
, Jul 23 2010 08:38 AM
29 replies to this topic
#22
davelew
-
- Members
-
- 20184 posts
Comptroller of ACMSO That Are Not Beans
- LocationReading, Massachusetts
Posted 12 August 2010 - 04:38 AM
There are other more experienced meadmakers than me here, but I would stay away from the Champagne yeast for a fruit mead. I think some residual sweetness really brings out fruit flavors, and the champagne yeast will finish too dry. Montrachet would be my first choice, Cote des Blancs would also be really good.
#23
strangebrewer
-
- Moderators
-
- 1537 posts
Frequent Member
- LocationDenver, CO
Posted 12 August 2010 - 05:50 AM
+1Côte des Blancs is my favorite from that list. Montrachet would work too but I think you'd get more floral out of the Côte des Blancs. The nice thing about Côte des Blancs is it's a slow fermenter and you can control it using temperature. You can let it do it's thing and then when you hit the FG you want crash the temp and it quits in a hurry. It does have a high nutrient demand so make sure you keep it well fed or it will throw some serious sulfur.There are other more experienced meadmakers than me here, but I would stay away from the Champagne yeast for a fruit mead. I think some residual sweetness really brings out fruit flavors, and the champagne yeast will finish too dry. Montrachet would be my first choice, Cote des Blancs would also be really good.
#24
drewseslu
-
- Members
-
- 573 posts
Advanced Member
- LocationDallas, TX
Posted 16 August 2010 - 09:00 PM
Looks like I'll use the Cotes de Blancs for the Peach mead, save the Montrachet for the Cherry mead. Thanks!
#25
MtnBrewer
-
- Moderators
-
- 6695 posts
Skynet Architect
- LocationThe Springs
Posted 16 August 2010 - 09:59 PM
I would highly recommend 71B for the cherry.
#26
strangebrewer
-
- Moderators
-
- 1537 posts
Frequent Member
- LocationDenver, CO
Posted 17 August 2010 - 06:41 AM
+1Cherries have a lot of Malic Acid. 71B can metabolize malic fairly well and will make a noticeable difference in softening the acidic bite.I would highly recommend 71B for the cherry.
#27
drewseslu
-
- Members
-
- 573 posts
Advanced Member
- LocationDallas, TX
Posted 17 August 2010 - 04:05 PM
Good to know!
#28
armagh
-
- Members
-
- 6705 posts
Grumpy Frost Giant
- LocationBandit Country
Posted 18 August 2010 - 05:19 AM
When you get around to your cherry mead, give a thought to adding some cracked mahleb for a couple of weeks before bottling.
#29
MtnBrewer
-
- Moderators
-
- 6695 posts
Skynet Architect
- LocationThe Springs
Posted 18 August 2010 - 07:06 AM
And if you add cherry pits to it, be sure to let Guest know that you didn't fall over dead after the first sip.
#30
mead4science
-
- Members
-
- 13 posts
Member
Posted 19 August 2010 - 11:03 AM
I'm racking some chamomile mead on cote de blancs this weekend. If you want, I'll drop you a line if it goes amazingly well (or amazingly poorly!)Looks like I'll use the Cotes de Blancs for the Peach mead, save the Montrachet for the Cherry mead. Thanks!
1 user(s) are reading this topic
0 members, 1 guests, 0 anonymous users
