i use 71b, and pretty much never need to go past a 2 weeks. then i use clearup to clear the wine a bit then its done and i can back sweeten. I love 71b because it doesn't take a month to finish.
In my brewing adventures, EC-1118 has always been the most resilient to higher levels of alcohol content compared to the other three. I think 71B will still be the fastest to plateau at a higher gravity. EC-1118 should get the closest to 1.0, but we’ll see!
Hi, I'm pretty new here but interested in making my own! Thanks for the videos it's really helpful in making take the first big step, looking forward to the next video
Speed is certainly important. But don't forget taste! I know some flavors are hard to describe without intensive training, but I'd love to have you more or less "review" these four once they're finished!
When I tried it a few years ago it had a strong vitamin C twang to it. I read somewhere that is because bread yeast explodes when it dies giving it that taste.
I tried it over the last couple of months and it turned out good but it's only as strong as beer. Bread yeast haves a very low alcohol tolerance. Brewing yeast is just faster better and more convenient.
I have a question. I was going to start fermenting some mead when I turn 17 (with adult supervision of course) so I can drink it when I turn 18, which is the legal drinking age in my country. What kind of mead do you think would suit it best?
