owenblueboy
New Member
Hi
I have been brewing since October and recently stumbled across Joes Ancient Orange Mead.
I made it as per original recipe, however as an oversight I used Allinson Easy Bake (Rapid Rise) Yeast, rather then just normal Bread Yeast. I started the brew 2 days ago, and there has been plenty of activity (airlock bubbling nicely). I read somewhere a while back that they did not recommend using this type of yeast so I am slightly concerned - albeit I can no longer find this post.
Can anyone shed some light as to why there might be an issue with this Yeast? Flavours, fermentation stalling etc? Due to the activity in the demijohn and airlock should I be concerned?
Easy bake yeast ingredients - Yeast (Saccharomyces Cerevisiae), Emulsifier: Sorbitan Monostearate, Flour Treatment Agent: Ascorbic Acid (Vitamin C)
"Normal" bread yeast ingredients - Yeast (Saccharomyces Cerevisiae), Emulsifier: Sorbitan Monostearate
I left a few inches of headspace in the demijohn whilst initial fermentation takes place and plan to top up with water to make up to 5 gal when the frenzy has stopped - I have considered adding Yeast Nutrient and possibly normal bread yeast at this point to - would this be necessary?
Any help would be much appreciated, as I plan to leave it brew for 2 months, and would be disappointed to find it spoiled.
Cheers
owenblueboy
I have been brewing since October and recently stumbled across Joes Ancient Orange Mead.
I made it as per original recipe, however as an oversight I used Allinson Easy Bake (Rapid Rise) Yeast, rather then just normal Bread Yeast. I started the brew 2 days ago, and there has been plenty of activity (airlock bubbling nicely). I read somewhere a while back that they did not recommend using this type of yeast so I am slightly concerned - albeit I can no longer find this post.
Can anyone shed some light as to why there might be an issue with this Yeast? Flavours, fermentation stalling etc? Due to the activity in the demijohn and airlock should I be concerned?
Easy bake yeast ingredients - Yeast (Saccharomyces Cerevisiae), Emulsifier: Sorbitan Monostearate, Flour Treatment Agent: Ascorbic Acid (Vitamin C)
"Normal" bread yeast ingredients - Yeast (Saccharomyces Cerevisiae), Emulsifier: Sorbitan Monostearate
I left a few inches of headspace in the demijohn whilst initial fermentation takes place and plan to top up with water to make up to 5 gal when the frenzy has stopped - I have considered adding Yeast Nutrient and possibly normal bread yeast at this point to - would this be necessary?
Any help would be much appreciated, as I plan to leave it brew for 2 months, and would be disappointed to find it spoiled.
Cheers
owenblueboy