Well, I've got an empty 6 1/2 gallon carboy, which obviously means I have to make another batch of mead! I've searched the forums and read a LOT about the various vanilla meads that members have made, but I am still seeking advice - particularly about yeasts, as that is the area where I still get confused ( not that I don't get confused in other areas of mead making as well ;D ).
Here is my proposed recipe:
18 lbs Clover Honey
2 Teaspoons Ferrmaid
16 ounces Vanilla Extract
Water to 6 gallons
D-47 Yeast? Will use Go-Ferm when rehydrating.
Add 20 5-6" Tahitian Vanilla Beans split lengthwise after primary is complete.
I'm looking for a sweet - but not cloyingly so - finish, with distint vanilla flavor.
The reason I'm wondering about the yeast is because when I posted my proposed recipes for a Pyment and for a Acerglyn, it was suggested that I try different yeasts - for my Pyment I used R2 (Thanks Oskaar) and for my Acerglyn I'm going to use - as soon as it arrives - D254 (Thanks Wrathwilde).
I've read memento's Vanilla Dessert Mead recipe and my recipe is obviously based on his with the exception of the yeast. He - as well as others - have had good success with liquid yeasts, but I've also read that a lot of people who have used them have been less than pleased.
Whadya' Think? Is there a specific yeast that would be better suited for this recipe or should I go ahead and use the D-47 or go with mememto's White Labs Sweet Mead Liquid Yeast?
Thanks! - GrantLee63
BTW, I got 20 5-6" Tahitian Vanilla beans off of eBay for 99 Cents - with shipping it came to $4.67 - not too bad of a deal!
Here is my proposed recipe:
18 lbs Clover Honey
2 Teaspoons Ferrmaid
16 ounces Vanilla Extract
Water to 6 gallons
D-47 Yeast? Will use Go-Ferm when rehydrating.
Add 20 5-6" Tahitian Vanilla Beans split lengthwise after primary is complete.
I'm looking for a sweet - but not cloyingly so - finish, with distint vanilla flavor.
The reason I'm wondering about the yeast is because when I posted my proposed recipes for a Pyment and for a Acerglyn, it was suggested that I try different yeasts - for my Pyment I used R2 (Thanks Oskaar) and for my Acerglyn I'm going to use - as soon as it arrives - D254 (Thanks Wrathwilde).
I've read memento's Vanilla Dessert Mead recipe and my recipe is obviously based on his with the exception of the yeast. He - as well as others - have had good success with liquid yeasts, but I've also read that a lot of people who have used them have been less than pleased.
Whadya' Think? Is there a specific yeast that would be better suited for this recipe or should I go ahead and use the D-47 or go with mememto's White Labs Sweet Mead Liquid Yeast?
Thanks! - GrantLee63
BTW, I got 20 5-6" Tahitian Vanilla beans off of eBay for 99 Cents - with shipping it came to $4.67 - not too bad of a deal!
