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Mead Lovers Digest #1637
Subject: Mead Lover's Digest #1637, 6 July 2013
From: mead-request@talisman.com
Mead Lover's Digest #1637 6 July 2013
Mead Discussion Forum
Contents:
Re: Yeast nutrient after ferment (Mike Faul)
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Subject: Re: Yeast nutrient after ferment
From: Mike Faul <mfaul@faul.net>
Date: Sat, 29 Jun 2013 07:46:41 -0700
Bob
A book I read in wine chemistry class indicated that alcohol and pH of
wine even at low doses destroys eColi and Salmonella as well as a myriad
of other harmful organisms either on contact or withing minutes of
contact. It might be interesting to investigate further.
But back to the topic, I agree that keeping the nutrients to a minimum
is a good idea. When we first started producing mead commercially in
1995 we had the help of some yeast experts who helped us create our
staggered nutrient addition method that many people are currently using
(under one name or another) and have since its inception been tweaking
it to the point where a typical fermentation takes only 2 weeks for a
12%ABV mead.
Mike
Rabbit's Foot Meadery
www.rabbitsfootmeadery.com
On 6/29/2013 7:12 AM, mead-request@talisman.com wrote:
> Subject: Re: Yeast nutrient after ferment
> From: Bob <bob.kiley@gmail.com>
> Date: Tue, 25 Jun 2013 20:43:16 -0400
>
> A few issues pop up. The first, and most dangerous, is the fact that
> bacteria would love to eat the nutrients. Normally wine is sufficient
> in alcohol and completely depleted of nutrients so not much bacteria can
> survive. With nutrients left, they may be able to spoil the mead.
> Second, taste. When nutrients aren't fermented out completely they taste
> minerally/metallic (DAP) or yeasty (for yeast based nutrients like hulls
> and extracts).
> I probably would dump the batch, or maybe pitch a new yeast with more honey,
> but I don't know what will happen.
> It's always a shame to have a ruined batch, but it is inevitable.
> - -Bob
>
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End of Mead Lover's Digest #1637
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