I was wondering how you guys make things drinkable so quickly. It takes a while for the honey profile to come forward. Higher ABV takes longer to smooth out. How do you make this happen so fast? WHat time frame do you see in your Meadery from pitch to bottling?
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Questions for the commercial guys
- Thread starter Squatchy
- Start date
I know a lot of commercial meaderies use a lot of Lalvin 71B-1122 because it treats honey well (ie, makes a good mead), has a reasonable tolerance, plays well with a variety of flavors, does well with high-gravity starts, and produces drinkable product very quickly. In fact, it's often used in making vins nouveau (literally "new wines"), which are meant to be sold within the same year the grapes are harvested.
If you combine the quick nature of the yeast with a well-thought-out SNA schedule and rehydrate with GoFerm, then you should be able to crank out drinkable product in a few months. Sergio Moutela of Melvino Meadery, for example, says that he can produce good batches in 2-3 months using his TOSNA regimen. I can't remember which yeast he said he uses, but 71B is probably a good candidate.
Of course, I'm sure they use plenty of other yeasts as well.
If you combine the quick nature of the yeast with a well-thought-out SNA schedule and rehydrate with GoFerm, then you should be able to crank out drinkable product in a few months. Sergio Moutela of Melvino Meadery, for example, says that he can produce good batches in 2-3 months using his TOSNA regimen. I can't remember which yeast he said he uses, but 71B is probably a good candidate.
Of course, I'm sure they use plenty of other yeasts as well.
