Subject: Mead Lover's Digest #1637, 6 July 2013 Date: Sat, 6 Jul 2013 07:34:52 -0600 (MDT) From: mead-request@talisman.com Mead Lover's Digest #1637 6 July 2013 Mead Discussion Forum Contents: Re: Yeast nutrient after ferment (Mike Faul) NOTE: Digest appears whenever there is enough material to send one. Send ONLY articles for the digest to mead@talisman.com. Use mead-request@talisman.com for [un]subscribe and admin requests. Digest archives and FAQ are available at www.talisman.com/mead#Archives A searchable archive is at http://www.gotmead.com/mldarchives.html Digest Janitor: Dick Dunn ---------------------------------------------------------------------- Subject: Re: Yeast nutrient after ferment From: Mike Faul 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 > 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 > ------------------------------ End of Mead Lover's Digest #1637 *******************************