Heroic Dreams - All Things Medieval

I have just started twelve new batches of Mead (the front two rows in the picture).

I have been reall wanting to get a good handle on the different types of yeasts and how they affect both the taste of mead and the fermenting cycle so what I did is make all of the variables identical including temperature, honey, water, sanitation and everything else except for the yeast. So, now I will be able to track comparatively speaking how each type of yeast develops, how long they take and how they taste.

It should be an interesting experiment that will yield some good results. If there is no noticeable difference between many of the batches I will be able to identify which type of yeast matures into a good mead the fastest.

Interesting Notes within the first couple of days. Some of the yeast are off to a great start and some are slower. Some yeast have already started quite a nice leeds accumulation and some have not. There is also a marked difference in color across the various batches.

Some info:

• Type of honey used is wildflower directly from an apiary.
• All Equipment sanitized using Easy Clean
• Must santized with Potassium Metabisulfate and allowed to sit for 24 Hours
• After waiting period yeast energizer and nutrient added, then yeast pitched

Lots more mead making stuff on my website here

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