Pages: 1
Montrachet Wine Yeast
Anyone have any experence using this for mead making?
I've only made a couple of meads, and usually just stick with a clean US-05 ale or similar, but figured I'd try something different.
Probably going with a 5 gal batch, eventually splitting into a half fruit/half spiced for aging.
I've used it a couple times for carbonated apfelwine, basically a cider with wine yeast. Prepare yourself for some vicious rhino farts - it throws off a lot of sulfur the first few days. It tastes rather "winey" for 4-6 months before it tastes good. But if you're making mead, 4 or 6 months shouldn't be an issue.
I haven't made mead yet but I am using Montrachet in half of my plum wine and Cotes des blanc in the other half to see the different flavors I get.
DC
update on the montrachet --
the fermentation took off quickly, and has been showing steady airlock activity for 72 hours. it was throwing off some serious sulfur for the first 24-48 hours, but not as much today.
deafcone, did you notice a lot of sulfur in your plum wine with the montrachet?
i am hoping this is normal, having never used it before...
osky777 wrote:
update on the montrachet --
the fermentation took off quickly, and has been showing steady airlock activity for 72 hours. it was throwing off some serious sulfur for the first 24-48 hours, but not as much today.
deafcone, did you notice a lot of sulfur in your plum wine with the montrachet?
i am hoping this is normal, having never used it before...
Yep.
DC
It's normal. From what I've experienced and read Montrachet is notorious for throwing off a lot of sulfur.
cool... thanks. i'll have an update on taste in about 6 months...
Pages: 1
Search Home Brewing Knowledge Base
Custom Search
|