HOMEBREW Digest #91 Fri 03 March 1989

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		Rob Gardner, Digest Coordinator

  Re: Mead and pH (dw)
  First batch woes...  (Michael L. Farkas)
  Yeast Engergizers and Nutrients (Michael Bergman)

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---------------------------------------------------------------------- Date: 2 Mar 89 09:20:11 EST (Thursday) From: dw <Wegeng.Henr at Xerox.COM> Subject: Re: Mead and pH As with wine, the starting pH of the mead is important. Assuming that you're using wine or champaign yeast, you want the starting pH to be close to that of grape juice (because that's the pH that the yeast expects). This is true for all types of mead, fruit or otherwise. I don't have any references handy, but I'm sure that any good book on making wine or mead will quote the suggested starting pH. This is not to say that you can't make good mead without adjusting the acidity (or for that matter adding yeast nutrients), for I'm sure that you can. However, you're more likely to get good, healthy fermentation if you pay attention to such details. /Don Return to table of contents
Date: Thu, 2 Mar 89 08:54 PST From: Michael L. Farkas <Farkas at GODZILLA.SCH.Symbolics.COM> Subject: First batch woes... I brewed my first batch of home brew a week ago saturday! :) All looked like it was going well. I used liquid yeast and got nice fermentation in about 15 hours after pitching. I decided to do a two stage fermentation. This is where my possible problem begins. A week later later, when the violent fermentation was appearently done, I racked into a second carboy and attached an "S" shapped fermentation lock like I used to use when I made wine. The reason for using this lock was because i find it easier to detect small abounts of escaping CO2. A day had passed and no indication of escaping gas was present. I even gave the carboy a little shake, and nothing! I then checked the SG and found that it was approaching 1.0. Realizing the importance of the protective CO2 layer, I panicked and bottled! 8-O Throughout the process, the temperature has been right around 60 to 65 degrees F. It's been about 5 days now and the beer (Irish Ale) seems to have cleared real well. From what I have read and been told this should have taken between two and three weeks before bottling. Did I rush? Am I going to have sick beer? Return to table of contents
Date: Thu, 2 Mar 89 11:10:21 est From: Michael Bergman <bergman%odin.m2c.org at RELAY.CS.NET> Subject: Yeast Engergizers and Nutrients In case it wasn't made clear: Beer yeast and Mead/wine yeast ARE NOT THE SAME. They have different nutrient requirements, p[roduce different effects, like different sugars. At least, this is what the literature leads one to believe. Acton and Duncan contains a clear warning not to use Brewers (beer) yeast for making Mead, as it will produce the "wrong" flavor. Similarly, I expect it would be a *bad* idea to use yeast nutrient intended for mead or fruit wine with brewers yeast, or vice versa. --mike bergman Return to table of contents
Date: Thu, 2 Mar 89 19:22:29 EST From: gcs07928 at zach.fit.edu ( MENDEZ) Hi there, As a fellow wine lover, I am interested in any information concerning any books sold (or recipies) about the home-brewing of wine. I am also interested about any books or recipies about home-brewing vodka. I would greatly appreciate any information about these topics. Thank You!!!!! Return to table of contents
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