Mead Lovers Digest #1637

Published in

· 10 Apr 2024

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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