The got mead podcast just had an episode where experimeads mentioned Go-ferm can cause excessive nutrient in small batches. The TOSNA calculator doesn't subtract enough Fermaid O to compensate for the nitrogen added from the GO-ferm and excessive nutrients can lead to a bitter off flavor. I used to pitch higher rates (2-5g/gal), but now I stick to 1g/gal as I find the more the yeast multiply the more esters you get in a traditional. Higher pitch rates could be good if you want clean and no esters, but you have to watch for excessive Go-Ferm if you do the [ Go-Ferm = 1.25 x g yeast pitched].
That’s interesting. As a spirits maker, I look to add the most esters possible and work to maintain them throughout aging. Is esterfication frowned upon in the beer, wine, mead brewing side? I’ve not found a concrete answer to this question, and as a spirits maker, I intentionally look for ways to increase esters, but also not cause off flavors from stressed yeast.
@@kjdevault I would say it depends. Some people really want their mead to just taste like the honey, other times certain esters could clash with certain honey varietal flavor notes. I think carefully selected yeast add esters and complexity when matched with honey correctly though.
I'd be interested in what these taste like aged. On top of that, I wonder how much of an effect the faster aging with the go ferm has on the flavor, especially over time. Tough trade off, and it makes you wonder what hurts flavor more - stressed yeast or fermenting really quickly
Awesome video! Your comparison videos are some of my favorites! I always just assumed that Go Ferm was the way to go. I’ll have to do some side by side comparisons myself. I would definitely be interested to hear if the results change with time. My guess is that the one that tastes best now, will still be the best later. Really interesting and surprising results. Thanks for doing this!
Nice comparison vid! Been on the fence about rehydrating or not but I'll have to give it another try after watching this. It might be worth the extra effort.
I some times sprinkle in a little bit of the sugar source of the thing I am brewing. As an examp0le, I am making a Orange Creamsicle Mead and I added just a drab of honey and a sprinkle of Nutrient to the water and yeast. Comically I waited 24 hours before pitching (Campden tablet). The yeast looked like it was done and asleep already.
Now knowing the rough fermentation schedule it would be cool to see this done again where, instead of matching the start time you match the end of fermentation so they age the same amount.
Thé video that I would like to see is a second tasting when the mead is cleared up and bottled, may be 2 month in bottle ? I think that they change a lot in the first months
No idea what happened with my latest batch (black currant and elderflower juice). I fermented both before and while the Black Currant is healthy the Elderflower didn't move in a week. That brand shouldn't have any preservatives. Since I already added Go-Ferm with the intial EC-1118 pack, and spread extra nutrition (Fermaid-K and DAP) out perfectly, I decided based on this video to just sprinkle in another EC-1118. Theory being that pack was bad or something.
From my experience just throwing in yeast with no nutrients or water works just fine I feel like all the extra crap is just being overly cautious which there's nothing wrong with many things can go wrong in fermentation but generally it's not really necessary
If I just pour honey, water, and additive free juice in a carboy with an airlock (assuming everything is sanitized) I should have a drinkable wine, correct?
Question for you. It is off subject but I am in a jam. I have started a Mead and the PH is testing at 2.75. It is not really starting up like I think it should. Some have suggested that PH is too low and will stall the fermentation. Do you have any experience with that and if so should I try to increase the PH? Can I add water to increase PH? I am sitting at about 1.106 SG and would not mind if it was around 1.09 if that will bring the PH into an acceptable range. Someone suggested Tums if I had nothing else to bring up PH. Is that okay?
PH is definitely important. If it is too low your mead won’t ferment properly. You can adjust a low pH with potassium bicarbonate. I haven’t had any big problems with it so far but I know it does happen!
I really like the side by side comparisons! The use of the scientific method is great!
The got mead podcast just had an episode where experimeads mentioned Go-ferm can cause excessive nutrient in small batches. The TOSNA calculator doesn't subtract enough Fermaid O to compensate for the nitrogen added from the GO-ferm and excessive nutrients can lead to a bitter off flavor. I used to pitch higher rates (2-5g/gal), but now I stick to 1g/gal as I find the more the yeast multiply the more esters you get in a traditional. Higher pitch rates could be good if you want clean and no esters, but you have to watch for excessive Go-Ferm if you do the [ Go-Ferm = 1.25 x g yeast pitched].
interesting. Did they say how much Fermaid O should be reduced when using Go-ferm?
That’s interesting. As a spirits maker, I look to add the most esters possible and work to maintain them throughout aging. Is esterfication frowned upon in the beer, wine, mead brewing side? I’ve not found a concrete answer to this question, and as a spirits maker, I intentionally look for ways to increase esters, but also not cause off flavors from stressed yeast.
@@kjdevault I would say it depends. Some people really want their mead to just taste like the honey, other times certain esters could clash with certain honey varietal flavor notes. I think carefully selected yeast add esters and complexity when matched with honey correctly though.
@@Michael-9v2 thanks!
I'd be interested in what these taste like aged. On top of that, I wonder how much of an effect the faster aging with the go ferm has on the flavor, especially over time. Tough trade off, and it makes you wonder what hurts flavor more - stressed yeast or fermenting really quickly
Asking/answering even more of my questions today! Thanks!
Awesome video! Your comparison videos are some of my favorites! I always just assumed that Go Ferm was the way to go. I’ll have to do some side by side comparisons myself. I would definitely be interested to hear if the results change with time. My guess is that the one that tastes best now, will still be the best later. Really interesting and surprising results. Thanks for doing this!
Nice comparison vid! Been on the fence about rehydrating or not but I'll have to give it another try after watching this. It might be worth the extra effort.
I some times sprinkle in a little bit of the sugar source of the thing I am brewing. As an examp0le, I am making a Orange Creamsicle Mead and I added just a drab of honey and a sprinkle of Nutrient to the water and yeast. Comically I waited 24 hours before pitching (Campden tablet). The yeast looked like it was done and asleep already.
I love it when you science the crap outta stuff
Best channel of mead/brew making. Plenty information
Thank you so much!
Now knowing the rough fermentation schedule it would be cool to see this done again where, instead of matching the start time you match the end of fermentation so they age the same amount.
Thé video that I would like to see is a second tasting when the mead is cleared up and bottled, may be 2 month in bottle ? I think that they change a lot in the first months
I have them just setting. I will definitely do a taste test again in the future!
No idea what happened with my latest batch (black currant and elderflower juice). I fermented both before and while the Black Currant is healthy the Elderflower didn't move in a week. That brand shouldn't have any preservatives. Since I already added Go-Ferm with the intial EC-1118 pack, and spread extra nutrition (Fermaid-K and DAP) out perfectly, I decided based on this video to just sprinkle in another EC-1118. Theory being that pack was bad or something.
Good content as usual
Thank you!
You switched the position of 2 & 3. The one with goferm was in the 3rd position in the beginning. I wonder why & are you sure?
I labeled them correctly though!
Also, I was digging the outro. Not sure if youve been using that very long
From my experience just throwing in yeast with no nutrients or water works just fine I feel like all the extra crap is just being overly cautious which there's nothing wrong with many things can go wrong in fermentation but generally it's not really necessary
I definitely suggest nutrients. Yeast hydration is not super important. A mead without proper nutrient will stall and create off flavors
Can you make a starter with harvested and washed yeast from previous nead batches like people do with beer??
You definitely can!
If I just pour honey, water, and additive free juice in a carboy with an airlock (assuming everything is sanitized) I should have a drinkable wine, correct?
So interesting!
Yes it is!
Question for you. It is off subject but I am in a jam. I have started a Mead and the PH is testing at 2.75. It is not really starting up like I think it should. Some have suggested that PH is too low and will stall the fermentation. Do you have any experience with that and if so should I try to increase the PH? Can I add water to increase PH? I am sitting at about 1.106 SG and would not mind if it was around 1.09 if that will bring the PH into an acceptable range. Someone suggested Tums if I had nothing else to bring up PH. Is that okay?
PH is definitely important. If it is too low your mead won’t ferment properly. You can adjust a low pH with potassium bicarbonate. I haven’t had any big problems with it so far but I know it does happen!
I dry pitch and yeast and goferm at the same time. Do one of those next time.
It would be interesting to see a dry pitch of 1,3 & 5g batches.
He has
Yes I have! ruclips.net/video/zkpxnjNQruU/видео.html
Surprising, really!
I rehydrate with a little bit of honey that i'm using...redo the test :P
I would be interested to see how they compare in another month or two.
I've bottled them to do a taste test later!
@@ManMadeMead perfect.
Do a blind taste test. Much more accurate. And do not discuss your findings until you both write it down.
NOTIF GAAANG
Next time do a starter 24 hours earlier vs dry pitch, or rehydration.
Ahhhhhh. Gotcha
Do a blind taste test. Much more accurate. And do not discuss your findings until you both write it down.