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Torben
04-27-2014, 10:04 AM
Hi
We're planning to make 210 liters of medium sweet mead with Lalvin D47 yeast. We're using GoFerm and Fermaid K. I've read and read and gotten more and more confused. The satchel of yeast read the 5 grammes of yeast to 4.2 to 23 liters of must. So if we use multiplikation, we should use 9 packets of yeast for 207 liters. But according to Lallemands tech sheets, you can use up to 40 grammes per 100 liters, if conditions dictate it. Depends on sugar content. So in our case 80 grammes per 200 liters.
We've made 210 liters with Lalvin DV10 and used 80 grammes of yeast. So when I read the tech sheet for D47 I could see the dosage were the same for D47.
So my question is: How much D47?
Appreciate your input....

EbonHawk
04-27-2014, 10:28 AM
That's 55 gallons, right?! Wow. I hope you have a lot of thirsty friends. :-)

I've never brewed more than 10 gallons at a time, and that was divided into 2 carboys, and I just used 2 packets of yeast for it. I don't have any experience with batches on the barrel measuring scale. I could ask a local brewer that does batches a bit bigger than that, if you want, but I'm sure someone here will know a figure before I can get a response.

Torben
04-27-2014, 11:20 AM
Thx EbonHawk:)....but 2 packets sure is an answer...appreciate it...

danr
04-27-2014, 12:13 PM
Like EbonHawk I typically work in 5 US gallon batches, and have used single packets of D47 with good success. This would equate to eleven 5 gram packets for your 210 liter batch. I would think for such a large batch you might want to use a yeast starter to be safe, especially if you have a high original gravity.

You are probably already aware of this, but in mead D47 is very temperature sensitive and requires temperatures at the lower end of the recommended range to avoid fusels. There are several threads on this forum that address recommended temperatures with D47. Before you start your large batch with this yeast, please make sure that your have the temperature control you need.

Oskaar
04-27-2014, 01:14 PM
Hello Torben,

Basically you're going to want to use about 1g/3.5L of must. If the initial brix is over 33, then I would recommend that you double that and be sure to rehydrate as per Lallemand's recommendations with Go-Ferm.

Bob1016
04-27-2014, 06:34 PM
The general rule of thumb in vinoterra is 0.25g/L for <24*Bx, 0.30-0.35g/L for >24*Bx, and 0.5g/L for >30Bx.


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Torben
04-28-2014, 05:44 AM
Thx guys, you're helpfull. I was confused cos the packet says:From 1 to 5 gallons. And the former 210 liter batch we've used 80 g of yeast. So with 11 packets we'll reach 55g. It was the outcome of over-yeasting things, that got me worried.

icedmetal
04-30-2014, 11:13 AM
I always use 10g of D47 in my 5gallon mead batches. My starting gravity is usually right around 1.12, and a little extra D47 doesn't seem to hurt anything. It's good for aging on the lees too.

I second the temperature warning! With a batch that large you're going to have heat buildup issues unless you have a plan to get rid of it. I've found 61 degrees Fahrenheit to be just about the sweet spot for D47. It'll go a bit slower at that temperature, but you're low enough that you have some room for temperature swings before you start getting fusels.

Torben
05-01-2014, 08:18 AM
Thx Icedmetal....now I'm in doubt about the amount of honey for a 55 gallon batch. Figured it to be 70 kg. I must consult Ken Schramm:)