i use 71b, and pretty much never need to go past a 2 weeks. then i use clearup to clear the wine a bit then its done and i can back sweeten. I love 71b because it doesn't take a month to finish.
In my brewing adventures, EC-1118 has always been the most resilient to higher levels of alcohol content compared to the other three. I think 71B will still be the fastest to plateau at a higher gravity. EC-1118 should get the closest to 1.0, but we’ll see!
Speed is certainly important. But don't forget taste! I know some flavors are hard to describe without intensive training, but I'd love to have you more or less "review" these four once they're finished!
Hi, I'm pretty new here but interested in making my own! Thanks for the videos it's really helpful in making take the first big step, looking forward to the next video
I have a question. I was going to start fermenting some mead when I turn 17 (with adult supervision of course) so I can drink it when I turn 18, which is the legal drinking age in my country. What kind of mead do you think would suit it best?
When I tried it a few years ago it had a strong vitamin C twang to it. I read somewhere that is because bread yeast explodes when it dies giving it that taste.
I tried it over the last couple of months and it turned out good but it's only as strong as beer. Bread yeast haves a very low alcohol tolerance. Brewing yeast is just faster better and more convenient.
i use 71b, and pretty much never need to go past a 2 weeks. then i use clearup to clear the wine a bit then its done and i can back sweeten. I love 71b because it doesn't take a month to finish.
In my brewing adventures, EC-1118 has always been the most resilient to higher levels of alcohol content compared to the other three. I think 71B will still be the fastest to plateau at a higher gravity. EC-1118 should get the closest to 1.0, but we’ll see!
Speed is certainly important.
But don't forget taste!
I know some flavors are hard to describe without intensive training, but I'd love to have you more or less "review" these four once they're finished!
Of course! Taste might even be more important than time for me
@@goldenhivemead now that's how we know you're not an addict 😅
Hi, I'm pretty new here but interested in making my own! Thanks for the videos it's really helpful in making take the first big step, looking forward to the next video
I have a question. I was going to start fermenting some mead when I turn 17 (with adult supervision of course) so I can drink it when I turn 18, which is the legal drinking age in my country. What kind of mead do you think would suit it best?
Traditional would be easiest
@@goldenhivemead any exact flavours? Like added fruits or spices?
Love the series thank you for the info!
Could have given samples appropriate names.
Boris Yeltsin, Eren Yeagermeister, Honey-OH, Sweete-thanol 😅
Will you eventually make long form content? Id love to see full videos!
Hi, is there a way to determine the exact alcohol content of a wine only by density?
Is it possible to use bread yeast for mead?
Yes, but take more time and flavor is not as refined, is a good cheap option for a first try thou.
Yes, bit it will taste bready
When I tried it a few years ago it had a strong vitamin C twang to it. I read somewhere that is because bread yeast explodes when it dies giving it that taste.
I tried it over the last couple of months and it turned out good but it's only as strong as beer. Bread yeast haves a very low alcohol tolerance.
Brewing yeast is just faster better and more convenient.
@@aldahirrodriguezsotelo3244Fleishmans yeast (most common bread yeast) reaches 13-14%. Maybe you needed more sugar?
Ive always been a K1-V1116 guy, but the batch i have going now i used 71B and i love it
I've been sober for 6+ years but this makes me want to try to make mead. Idk what I'd do with it once I made it.
Don’t become an alcoholic again please😭
Will you do reaction commentary on a couple of KingCobraJFS's most famous mead creations?
Lalvin d47 has always done me well reaching upwards of 13% i tend to like my meads within the range of 9 to 11%
I just made some with 71B and it was at 0.995 at the end of day 4
Where do you get those empty wine bottles?
How big is that pipette? The largest I could seem to find was 25mL
Did all the yeast have the same expiry date?
what do you you think about degazing the mead , and if do , do you shaking or ou use a sous vide pump ?
How do you wine, frozen fruits?
Can you mix yeast?