Crossmyloof mead yeast

Discussion in 'Coffee, Kombucha & Mead Forum' started by Ajhutch, May 23, 2017.

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  1. May 23, 2017 #1

    Ajhutch

    Ajhutch

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    Has anyone used this? Any particular feedback in terms of temperature, nutrition, esters etc? Also particularly interested if anyone has a feel for the alcohol tolerance. Cheers!
     
  2. May 23, 2017 #2

    Tanzanite

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    Were have you been?? theres a something like 3000 post thread on this stuff ask chippie to direct you . all there stuff is bang on.?
     
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  3. May 23, 2017 #3

    Ajhutch

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    Calm down mate. If you mean this thread, which I've read in its entirety:

    http://www.thehomebrewforum.co.uk/showthread.php?t=66161

    Then there's not much info in there on the mead yeast. So I thought I'd post, in the mead section, about the mead yeast specifically. Sorry if that upsets you.
     
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  4. May 24, 2017 #4

    BeerCat

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    I have some ready to bottle. It cleared really well after fermentation finished but didn't end up dry. I willl measure the FG and let you know in a few days. Have not tasted it yet. I free fermented in the airing cupboard but it didn't get above 25c.
     
  5. May 24, 2017 #5

    Ajhutch

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    Thanks, yeh it would be great to know your OG and FG to see what it's capable of. I had a message back from CML as well and they said they tend to think meads made with it finish medium sweet. They said they use it for 1.095-1.010 or thereabouts.


    Sent from my iPhone using Tapatalk
     
  6. May 24, 2017 #6

    BeerCat

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    My notes were not very detailed but as far as i remember i followed their recipe which was 1.5kg honey. I added lemon juice, raisins and an apple. When fermentation finished i added an extra 200g honey. FG is 1030 and did not take an OG. Its sweet but my Mrs likes it. Other yeasts (wilko i think or Gervin) would easily eat up 1.5kg in my experience and result in a dry mead. As i said though its perfectly clear. Have a feeling the taste is slightly different to previous batches with other yeast but hard to say. I don't have a sweet tooth and have just drunk a Stout.
     
  7. May 24, 2017 #7

    Ajhutch

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    Great info, thanks @BeerCat. I think you'll be very much in the range they said in their response to me in terms of both OG and FG. According to BeerSmith I think the 200g of honey you added will have given you about 13 gravity points, so you probably finished at 1.017 before that. I've got a fair idea of where I should be aiming my OG with this yeast now which is exactly what I hoped for. Much appreciated.
     
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  8. Oct 2, 2017 #8

    lari

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    Did a small quick batch of mead with CML yeast, it went from 1.088 to 0.996 in about two weeks, another two weeks to 'mature' and its tasting rather nice.
     
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  9. Oct 2, 2017 #9

    BeerCat

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    I have used it twice. Clears quickly but does not attenuate as much as say GV4 or even wilko wine yeast. I prefer a high alcohol yeast personally that i can back sweeten.

    Apologies i didn't realise i had already answered. :doh:
     
  10. Oct 3, 2017 #10

    Ajhutch

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    I've got three DJs of mead/melomel using this yeast that need some attention at some point. Fortunately they reward "strategic patience" (translation: laziness)! Fermentation was quick, less than two weeks as I recall. I racked and left it another few weeks before stabilising. I can't remember the finishing gravity but I think they fermented right out. They've cleared nicely over a few months to the point that I may not even fine them, though if I do need to backsweeten I'll leave them longer and potentially fine as I guess the extra honey would cloud them a little. I should probably try and get them bottled in the next month or so and crack one or two at Christmas.
     
  11. Oct 3, 2017 #11

    AdeDunn

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    I've got 2 gallons of straight mead I made with CML mead yeast in the kitchen too, both were racked for the 1st time a few weeks ago. I need to take an OG though to comment on how well it's worked. I did have a quick taste, and judged that it needs maturing for a while as was a bit warm... lol

    I did however make a note that it "went" for a lot longer than the Lalvin 71b-1122 did in the vanilla or ginger metheglin that I made. I've since made 3 gallons of blackberry melomel with the Lalvin, and this has gone and gone and gone. Probably the difference is that I used Tronozymol, and topped up the honey when it slowed down a bit (as opposed to putting it all in at the start). The CML mead yeast includes nutrient in the sachet, so should be able to go longer compared to making a batch with no nutrient (that said, I had used Youngs yeast nutrient in the vanilla and the ginger, but quality of nutrient could be a factor).

    Anyway, it certainly "tasted strong" though so to speak, kind of took my head off to be honest. I need to get an OG though to give a more objective opinion. ;) Another tasting would probably be good too. Been a bit pre-occupied brewing beer... lol
     

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