YEAST for Mead, Wine, Cider and Beer -CSB UnPasteurized

Question! I started a mead with added syrup, acid blend, nutrient, and Lalvin 71B. After a day or two it didn't seem like anything was happening. So I tried adding more yeast, made sure I pitched it correctly in warm water with nutrient. I also tossed a handful of raisins in there (the brand you recommend because no sorbates etc) and immediately realized my mistake, because I didn't ensure any WILD yeast was killed off. And now I see evidence that fermentation has started. So my question is, how do I know if it's the Lalvin or wild yeast on the honey or raisins that is taking over? Not that I'm too worried about it either way

Question about pasteurization, do I need to pasteurize my mead of I plan on keeping it bottled and in a dark closet to age.

I don't sanitize my cats, but they have been sterilized.

Esthers are really off flavors, unless you are specifically going for that. And Mangrove Jack is the most uncertain yeast you can get. Really. It promises things it can't keep. Go make your brew, but this information is basically biased. It has to be if you tried different yeast. I actually love what the two of you are doing, but this is just wrong. Sorry.

In the UK its generally Youngs yeast, i did get Red Star champagne yeast from USA, so going to try that in a wine, as her indoors keeps moaning home brew wine it isnt dry enougth, ( I dont drink wine, so have to give it away, neighbours love me, free wine)

Kveik yeast has been around for hundred of years in the western parts of Norway. 🇳🇴 Kveik is traditionally used for brewing Norwegian farmhouse ale. It has a high temperature tolerance, 100 F, and should be perfect for brewing beer and cider in Florida without any cooling devices.

New to brewing and you two have been so helpful I probably wouldn't be doing as good without you but I'm thinking of trying my first 5gal batch do I use more yeast and fermento then my 1gal batch I'm currently using a whole pack of 71b and half a teaspoon for fermento O

I now have 3 brews on the go...apple cider--OG 1.046; cranberry wine--OG 1.050; traditional mead--OG 1.070. Used Lalvin EC 1118 in all; fortified the wine and mead with your black tea tisane (black tea, orange peel, raisins). Will keep you posted as to how they turn out.

Perhaps the reason that yeast manufacturers put such specific instructions, is that if the brew fails or stalls, they can then blame the user for not following the guidelines, and refuse a refund, or negative comments.

I'm currently making my first mead with mango. And its currently still in its first fermentation. I only added mango to this mead But I was thinking about adding some mango juice/pure to the secondary and try to get more of a mango taste. Will this work?

hi there thanks for the video I have a plot on a allotment with apple trees and I wanted to harvest them and try to make my very first cider do you have any tips wen it comes to using fresh apples . also do you have a step by step video showing how to make a cider I wanted to use sugar in it and Lalvin EC-1118 yeast thank you fir your time

As a comment to taking a gravity reading before or after adding yeast it makes no difference really, i found early on it was so i didn't forget to take one 😁.
I mostly use a floating digital hydrometer that reports every 15 min and unless it's a super active ferment there is little difference in the first few hours.
My mead now for example from pitching has gone up and down over 6 hours as it slowly comes up to temp and starts fermentation (33c to 35c) 1.094 > 1.112 then down to 1.962 over 6 hours with voss yeast.

Love you guys. Thank you for your conversation and knowledge😘

Very helpful podcast. Do you publish a list of your recommended yeasts for the different types of fermentation? And yes, I've used bread yeast to rescue a mead where my D47 was DOA (all ten packets- I suspect they got overheated in summer transit). Fleicshmann's got me to ~14%. Your recipes have always been winners either directly or as a strong basis for my own (small) variations as I learn. Keep up the great work!

that is the principle off time it's getting old

Love your videos! Thank you for sharing your experience

I have been doing ferments off and on for years, it is a living thing and it loves to work. I am working on a tea yeast right now, I used grapes and honey for my yeast feeding. I started it about two weeks ago. It is slower than raisins but raisins float, the fresh grapes sink. But if I don't continue to feed it, it will go flat, starve and probably mold, which has happened before. Had to through it out and start all over again. But I use it as a starer for other ferments. I do not want it to become wine or vinegar.

Bread Meade! Theres a goal🤣!

love you, your great. may you live long and prosperous. take care, i toast to you two sweet people.

Love your content, I used to make sourdough at home, I made my sourdough culture from scratch, from distilled water and wholemeal flour, I made bread for over a year, 2 loaves a week, never thought to use my starter to make wine 🤣😍 I now want a spiced apple mead 😍

Thanks for doing these videos, ive been watching them for couple weeks now and learning as much as i can. I now feel comfortable with trying to brew some cider and ordered the equipment last night to give it a go. I will let you know how it turns out or if i need help. Thanks

Question. I started my first ever batch of mead two days ago. I used 1kg of honey and 4 liters of water and a cup of black tea but that water was apart of the 4 liters. I took a hydrometer reading when it only had 3 liters of water and then added another litre on a whim and forgot to do a reading after that. Is there anything i can do math wise to be able to get an accurate starting reading after the fact?

The instructions that came with my hydrometer said to take a reading before you add the yeast. That might be why people argue about it. I do it either way. Y'all are awesome. And thanks for all the content

New to this. I have learned soooooo much from your videos and hard work. I finally did a respectable cider after several failed attempts, I shouldn’t say failed but lack of readings and proper back sweetening and carbonation. Hydrometer I found is a key piece and writing shit down. Great stuff from you two. 🙌

She didn’t finish the bottle!!!! NOOOO!!!!!! Lol 😂

Have you tried to wash and save yeast from a wine batch. I have heard of washing yeast from beer or a liquor wort by letting the yeast at the bottom of the ferment settle in jars in the fridge then condense it into a larger jar mixed with distilled water 2 to 4 times over in the fridge(cold crash). I hear the yeast saving this way lasts 1 to 2 months. But If you have to wait longer why not feed the yeast some sugar and rewash in time for adding to a new brew?

I love your show and how intelligently you explain things. Don't worry about the tiny percent of angry dopes!

So can you mix yeasts? Like start with flieshins fast active yeast and then in second ferm' use -1118, (excuse spelling lol) would it have a unique effect?

This may not be the right forum for this, but I don't know what else to do. I've fermented several apple ciders with bread yeast and everything went great (6% ABV). I've tried three other recipes (mead, mojoto kilju, and peach wine) and all have developed a bad smell and taste after a week (14%-16% ABV). I used Red Star Premier Blanc in all three. The smell/taste is like a burnt medicine. Fully sanitized everything. Used filtered tap water. I'm going to try a different yeast (71B). Maybe there is a problem with my water and Premier Blanc. Those are the only two common factors. Any input would be welcome.

So if you respond to everything I want to ask a stupid question because I am new and super curious but first I want to apologize because I ask questions when I get them before I have watched everything so I might find the answer after I asked the question and then I feel stupid and so I apologize if you get a question and think well if you would just have watched this episode you would know anyway my question is have you or would you consider making a wine or mead using chicken broth

Also because I haven't seen it yet and again I apologize if I just didn't but have you done dragon fruit

Take readings after adding yeast because the liquid (if hydrated yeast) will affect the OG reading. I’m a nerd. Trust me!

What are your thoughts on Angel yeast 🤔 it's a little pricey but I heard it's a pretty decent.

It's simple 🤔 6 drops of essence of Tara, 5 drops of Sinister sauce and when the starting is done just set it aside and let nature take its course 👍 your videos are great.

Youve mentioned in the past about too much sugars also stalling a brew?

Hi, I'm new to making mead and have watched a couple of your videos. Would you still suggest Fleischmann's Active Dry Yeast? and if so do you know the temp range? The starter kit I got used d47.

Simplicity is perfection. wine grapes +smashing +Bucket +time = wine 🍷 ❤

I’m in Florida too ! Good temps year round to brew. Been brewing since ‘89. I do it all, beer, wine & ciders. Planted about 10 different fruit trees years ago on my property just to have access to seasonal fruits for brewing. I enjoy your channel and if you are close would be cool to confir and just get a buzz tasting ea others makings.

I seen you used to use s04 yeast in some of your brews. A cleaner fermentation can be found with s05. Cheers 😀 👍

Do you and Derrica ever have guests on your unpasteurized? Could be cool to hear from your honey suppliers and whatnot on your show.

you respond to everything? Bold move, Cotton. What is the meaning of life?

Try brewing a beer with lager yeast at ale temperatures we called it " steam beer" in our brew club from the Columbia River Gorge

By the way, your content is really informative

My husband and I sincerely appreciate you two and the knowledge you share with us views!!! We are currently on our third wine recipe using Fleischman active dry yeast. This video answered a lot of our questions on what type of brews can we make since we only use Fleischmans? We thought we were only limited to a few. I've been watching y'all's videos like they are going out of style 😂. We are hoping to join the VIP club within the next few weeks❤

Your likes are at 777. Synchronicity
So for the 1st time I Am not leaving a like. However I like this video. Thanks, love, and Respect

on the distiller side of things I always hydrate the yeast 1st but only to know that its active but I can pitch it directly into the mash and most of the time it's fine....been in the craft since 1985

I love arbeg and laphroaig. Wee beastie is great!

Another great video. Very informative.

So, When and Why did you stop using Baker's yeast?