Right now I have a batch of mead brewing with bread yeast. I tasted it when I racked it and it didn't taste very bad at all. Still a little raw but that is to be expected before aging. So, I want to hear from everyone about their experiences with this. It won't change my current batch and it probably won't stop future experimentation with bread and all other sorts of yeast. But let's talk about it.
How many of you have actually used bread yeast to make mead before, not just heard how bad it was from second hand reports?
Of those who have:
How many batches have you made with it?
Did the yeast leave a cloudy mead?
Any off tastes or smells?
If you have used wine yeasts, how were they better if they were better? Be specific... don't just say that it tasted better that could mean anything.
What size batches have you made?
Did it make a difference in results when the size of the batch changed?
Did you find bread yeast to be reliable or unreliable in results -- good or bad... was it consistent?
Would you use it in the future?
Did you like the results you got?
Did the yeast leave lots of sugar or a dry result?
If someone offered you a mead and told you it was made with bread yeast would you drink it?
If someone gave you a mead and didn't tell you what kind of yeast was used would you know with 100% certainty if they used bread yeast?
Okay, I can't think of more questions. Feel free to add questions in your responses.
Right, now I know some people here have used bread yeast before, out of sheer desperation or just to experiment. Fess up and talk about it. I promise I won't laugh at you. ;-)
How many of you have actually used bread yeast to make mead before, not just heard how bad it was from second hand reports?
Of those who have:
How many batches have you made with it?
Did the yeast leave a cloudy mead?
Any off tastes or smells?
If you have used wine yeasts, how were they better if they were better? Be specific... don't just say that it tasted better that could mean anything.
What size batches have you made?
Did it make a difference in results when the size of the batch changed?
Did you find bread yeast to be reliable or unreliable in results -- good or bad... was it consistent?
Would you use it in the future?
Did you like the results you got?
Did the yeast leave lots of sugar or a dry result?
If someone offered you a mead and told you it was made with bread yeast would you drink it?
If someone gave you a mead and didn't tell you what kind of yeast was used would you know with 100% certainty if they used bread yeast?
Okay, I can't think of more questions. Feel free to add questions in your responses.
Right, now I know some people here have used bread yeast before, out of sheer desperation or just to experiment. Fess up and talk about it. I promise I won't laugh at you. ;-)