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Fermentation time, is there a correlation with drinkability?

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MJ7

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I have been told that some mead will be drinkable right after fermentation, and some recipes even say not to age it or to just enjoy drinking it after secondary rack. Is there a correlation with fermentation speed and drinkability?

I would assume no, but would be interesting to have a few comments and opinions.
 
loveofrose

loveofrose

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Fast ferments generally indicate the yeast are very happy with their conditions. This usually translates into cleaner ferments because the yeast are not stressed.

As to drinkability, fast/clean ferment generally lead to mead that is ready to drink faster. How fast depends on the inherent characteristics of the specific yeast you used. Some yeast produce a product ready to drink as soon as the ferment is done (although a bit of age doesn't hurt). Other yeast (many wine yeast) may go from needing a year of age to 6 months with a clean ferment. Your yeast choice is very important.
 
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MJ7

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loveofrose said:
Fast ferments generally indicate the yeast are very happy with their conditions. This usually translates into cleaner ferments because the yeast are not stressed.

As to drinkability, fast/clean ferment generally lead to mead that is ready to drink faster. How fast depends on the inherent characteristics of the specific yeast you used. Some yeast produce a product ready to drink as soon as the ferment is done (although a bit of age doesn't hurt). Other yeast (many wine yeast) may go from needing a year of age to 6 months with a clean ferment. Your yeast choice is very important.
Click to expand...

What would be a fast/clean yeast to use if you wanted to drink it with less aging?

Currently, I have two batches with D47, they are taking slightly slower than average to ferment, but they are fermenting.

I wouldn't mind using something from White Labs, how would that turn out?
 
loveofrose

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Of course, I'm going to say make a BOMM (Bray's One Month Mead) with Wyeast 1388 because I'm Bray!
 
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Bob1016

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I would say that there is probably no direct correlation, but as Bray pointed out, there are many indirect correlations (primarily yeast health). As Bray said, yeast strain will be a primary variable, but if you do D10 very cold (~55F) you can have faster drinking results than D47 at 70F even though the D10 will take 1mo+ and the D47 ~2weeks to ferment.
From the quick meads I've tasted, BOMM is by far the best (I'm not too fond of JAO, and I think it does need age); carb it up, backsweeten if you want, you can drink it right after it's done.
 
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MJ7

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loveofrose said:
Of course, I'm going to say make a BOMM (Bray's One Month Mead) with Wyeast 1388 because I'm Bray!
Click to expand...

Awesome, I will more than likely be trying your method from this point forward. Have you tried using lemon, orange, clementine zest instead of DAP and Fermaid K?
 
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loveofrose

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MJ7 said:
Awesome, I will more than likely be trying your method from this point forward. Have you tried using lemon, orange, clementine zest instead of DAP and Fermaid K?
Click to expand...

Yes. Check the JAO BOMM thread.
 
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EJM3

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Bob1016 said:
I would say that there is probably no direct correlation, but as Bray pointed out, there are many indirect correlations (primarily yeast health). As Bray said, yeast strain will be a primary variable, but if you do D10 very cold (~55F) you can have faster drinking results than D47 at 70F even though the D10 will take 1mo+ and the D47 ~2weeks to ferment.
From the quick meads I've tasted, BOMM is by far the best (I'm not too fond of JAO, and I think it does need age); carb it up, backsweeten if you want, you can drink it right after it's done.
Click to expand...



I have been using D47 exclusively for my first 8 ferments, and so far, for me anyway, when D47 is held at ~59°F to ~61°F I have had GREAT results with cider, cyser, melomel, and mead. But I did notice on my tests that if it is held above ~64°F is starts to produce fusels and make it hot and gasohol like....

Just my experience. Plus (weirdly enough) they finish much faster at the lower temps for me ???
 
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MJ7

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EJM3 said:
I have been using D47 exclusively for my first 8 ferments, and so far, for me anyway, when D47 is held at ~59°F to ~61°F I have had GREAT results with cider, cyser, melomel, and mead. But I did notice on my tests that if it is held above ~64°F is starts to produce fusels and make it hot and gasohol like....

Just my experience. Plus (weirdly enough) they finish much faster at the lower temps for me ???
Click to expand...

I'm not sure exactly why that is, but D47 is rated to be used between 59 and 69 F, as it's sweet spot.
 
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bernardsmith

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fast ferments ?

I would have thought that a fast ferment would mean that many of the more subtle flavor and aroma notes would be lost. Cider makers, such as Claude Jolicoeur, for example, talk about using the lowest temperatures possible (sometimes close to freezing). Not suggesting that a fast ferment does not mean that the yeast is happy, I just wonder if we might not be more pleased with a slower fermentation.
 
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EJM3

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Lessons from the Yeastie Beasties...

MJ7 said:
I'm not sure exactly why that is, but D47 is rated to be used between 59 and 69 F, as it's sweet spot.
Click to expand...

I am not sure why it is so gasohol like at 65°F and higher for me, but it is, so I'll roll with it. Honey, nutrients, environmentals of all types have a big impact as well. But the 2 things I have learned from the Yeastie Beasties are:

1) We are in control.
2) you are not.

End of lessons learned from the Yeastie Beasties.
 
M

MJ7

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EJM3 said:
I am not sure why it is so gasohol like at 65°F and higher for me, but it is, so I'll roll with it. Honey, nutrients, environmentals of all types have a big impact as well. But the 2 things I have learned from the Yeastie Beasties are:

1) We are in control.
2) you are not.

End of lessons learned from the Yeastie Beasties.
Click to expand...

Tushay, cheers.
 
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