Questions for the panel:
1. Relating to mead/wine:
I see that wine makers are adding their yeast inoculum through the manway in their fermenters to give the yeast a head start on any already present microbes/flora. Question: Does the introduction of the yeast into the fermenter as the juice is filling the tank add value to other roles as well such as aeration, and does it accelerate the growth...
My questions revolve around mead fermentation. Q's for the panel: What is the ideal timing for nutrient additions for mead fermentations?
- Ken Schramm
Yeast prefer that the nutrients be added in increments over the first 1/3 of the fermentation. When all of the nutrients are added only at the beginning a large cell mass is produced with each cell having a low protein content....
Dear Dr Cone- In the last fortnight of yeast you mentioned the methylene blue technique. I use methylene blue, but am not sure how long it lasts or what its failure mode is - does it make live cells look dead or dead ones look alive when it goes off? It's not easy to find so I'd like to use it as long as possible.
- David Edge
My experience with Methylene blue is that it...
G'Day All, I have asked this in a round about way before, but I'll ask again.
With my agricultural background, one thing we learnt was always addressing the "most limiting nutrient", when looking at the maximum growth or productivity of whatever your endeavours.
This gets me onto yeast growth and brewing performance. I have seen in the past that you fellows hate...