Yeast / mead question

For those making mead and related drinks
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Laripu
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Yeast / mead question

Post by Laripu » Sun Jun 21, 2015 7:07 pm

I'm making another batch of mead and using a yeast from Lalvin called Opale, which is supposed be for white wines and enhances citrus flavours.

I rehydrated as per instructions, and pitched the yeast yesterday. It's in a glass carboy, and therefore I can see what's happening.

This morning, then was a nice little head on the must, but only occasional bubbles in the airlock.

Now, just a few hours later, the airlock is actively bubbling, but the surface of the honey shows no sign of fermentation. The head has collapsed back into the must.

Now I know honey has very little protein with which to form a head, so that's probably normal, but I've never seen this quick a collapse. I'm not worried about the fermentation, because lots of CO2 is being formed.

Has anyone else seen this before? Or used this yeast before?
Fermenting: Peach melomel ~9.5%
Bulk aging, now on oak chips: tart cherry melomel, ~11% abv
Drinking:
1. "Old 11-ish", ginger braggot. ~11% abv
2. "Wee Drappie", dark ale, 4.7% abv, 28 BU
3. Kvass, unhopped bread-based near-beer with German rye bread. ~2% abv
4. Khamsa, ancient ale. Barley malt, wheat malt, kamut, dates, and honey. 1.064-1.010, 7.1%, 27 BU

oldbloke
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Re: Yeast / mead question

Post by oldbloke » Sun Jun 21, 2015 10:27 pm

I think I recall my meads not having much crust. With melomels you get the fruit pulp being held at the top by the rising gas.

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awalker
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Re: Yeast / mead question

Post by awalker » Thu Jun 25, 2015 10:37 am

I use lalvin not sure which one. Very little surface foam or activity.

But you can hear it at work thats for sure
Fermenter(s): Lambic, Wheat beer, Amrillo/Cascade Beer
Cornys: Hobgoblin clone, Four Shades Stout, Wheat Beer, Amarillo/Cascade Ale, Apple Wine, Cider, Damson Wine, Ginger Beer

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Laripu
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Re: Yeast / mead question

Post by Laripu » Thu Jun 25, 2015 12:20 pm

awalker wrote:I use lalvin not sure which one. Very little surface foam or activity.

But you can hear it at work thats for sure
And I see it in the airlock too. Five days later, still going strong. I expect 15 to 20 days of primary ferment.
Fermenting: Peach melomel ~9.5%
Bulk aging, now on oak chips: tart cherry melomel, ~11% abv
Drinking:
1. "Old 11-ish", ginger braggot. ~11% abv
2. "Wee Drappie", dark ale, 4.7% abv, 28 BU
3. Kvass, unhopped bread-based near-beer with German rye bread. ~2% abv
4. Khamsa, ancient ale. Barley malt, wheat malt, kamut, dates, and honey. 1.064-1.010, 7.1%, 27 BU

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