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Offlinematttt
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Using Bakers' Yeast to make Mead?
    #19218734 - 12/02/13 06:48 PM (10 years, 1 month ago)

Since S. Cerevisiae is the species of yeast used in both Wine and Beer brewing and Bread making, could you make good mead using bakers' yeast? Do I need to get a strain of brewers' yeast to get the job done or would any old grocery store yeast be fine?


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InvisibleLiquidGlass
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Re: Using Bakers' Yeast to make Mead? [Re: matttt]
    #19218754 - 12/02/13 06:53 PM (10 years, 1 month ago)

It would work but probably would not be as high of alcohol content


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OfflineHorizon
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Re: Using Bakers' Yeast to make Mead? [Re: matttt]
    #19223818 - 12/03/13 07:32 PM (10 years, 1 month ago)

I have used bakers yeast to ferment mead several times. These were all fairly good meads in my opinion. It is true in most cases however that the strain of yeast used for baking will not produce as much ethanol as say a brewers yeast. You might also want to be careful because the ethanol can stress the bakers yeast and perhaps cause some unpleasant flavors, though I have never had a problem with this. I am actually going to make a batch sometime soon because I haven't in a while. If this is your first time making mead you might consider starting off with a recipe like "Joe's Ancient Orange Mead" which uses bakers yeast and produces a very good mead in a fraction of the time more challenging meads would take to mature.


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InvisibleFrozenHappiness
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Re: Using Bakers' Yeast to make Mead? [Re: Horizon]
    #19236255 - 12/06/13 12:04 PM (10 years, 1 month ago)

I would spend the money and buy some champagne yeast, a packet of good yeast costs less than a dollar.
Using bread yeast for alcohol ferments can be hit or miss. I have never had a ferment become undrinkable from using bread yeast, but they sometimes produce funny flavors. Typically "bready" flavors, but sometimes slight acetone undertones are present too.
Besides, you'll be lucky to get up to 6% abv using bread yeast, a champagne yeast can get you into the 10-12% easily.
Champagne yeasts are great for meads because they are a vary vigorous strains, which is good because there are alot of sugars in honey that are hard for yeasts to digest. Also, champagne yeasts tolerate being left on the lees better than brewers yeast and bread yeast; Which is good because meads tend to take a long time, so you can rack your meads less often.


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Offlinecmspice
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Re: Using Bakers' Yeast to make Mead? [Re: FrozenHappiness]
    #19270963 - 12/13/13 02:12 PM (10 years, 1 month ago)

I have also used bread yeast several times. It does impart a bready flavor but I would not say it is strictly inferior. Since it is super cheap you can also put like a full heaping tablespoon of the stuff for a super fast ferment :wink:.


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OfflineHorizon
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Re: Using Bakers' Yeast to make Mead? [Re: cmspice]
    #19272823 - 12/13/13 10:45 PM (10 years, 1 month ago)

I have found that when I make a melomel (fruit fermented with the honey) the fruit covers up any bread flavors that were caused by the bakers yeast. Yes it would be better to purchase a yeast that is specifically for brewing but bakers yeast is fine. :cheers:


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OfflinekingboomerDiscord
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Re: Using Bakers' Yeast to make Mead? [Re: Horizon]
    #19279990 - 12/15/13 03:59 PM (10 years, 1 month ago)

I use it sometimes... I boil the shit out of it and feed it to K1V-1116 :laugh:


-Kingboomer


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