First a pic of the last batch...
OMG, so clear
Even though it won't taste at its best for a year or so, the family loves it, so I'm having to step up my brewing. That means pitching higher yeast counts, and step-feeding the brew over the first 3 days, which hopefully will bring the aging time down to three months. So, on to the science!
Yup, that's a stir plate. A packet of liquid yeast holds about 10 billion live cells. That's enough to brew mead, but not really enough to get the job done right. Due to osmotic pressure, and the fact that CO2 stays in suspension, the yeast nearly immediately go into anaerobic mode--making alcohol. They'll still divide, but slowly, and they're a little stresssed, so they put off fusels, esters, and other off flavors that need time to age out.
To get vigorous immediate fermentation with a minimum of off byproducts, we need about 200 billion cells.
Thus, the stir plate. In it is a mixture of DME (dried malt extract), water, potassium, and other nutrients. All the things a growing yeast needs. Kept stirring, it will keep the CO2 out of the yeast, and keep the yeast in constant contact with food. These two things will keep the critters in the aerobic phase, ie: dividing. By tomorrow, I hope to have close to my 200 billion cells.
Here are my little babies after 2 hours:
After I pitch the yeast tomorrow, I'll use a sanitized paint stirrer each day for 3 days to whip oxygen into the brew, and force out CO2. I'll also add more yeast nutrients to keep them happy and dividing. After 3 days, I should have trillions of little yeasties in there doing their job, and speeding fermentation to an incredible level.
OMG, so clear
Even though it won't taste at its best for a year or so, the family loves it, so I'm having to step up my brewing. That means pitching higher yeast counts, and step-feeding the brew over the first 3 days, which hopefully will bring the aging time down to three months. So, on to the science!
Yup, that's a stir plate. A packet of liquid yeast holds about 10 billion live cells. That's enough to brew mead, but not really enough to get the job done right. Due to osmotic pressure, and the fact that CO2 stays in suspension, the yeast nearly immediately go into anaerobic mode--making alcohol. They'll still divide, but slowly, and they're a little stresssed, so they put off fusels, esters, and other off flavors that need time to age out.
To get vigorous immediate fermentation with a minimum of off byproducts, we need about 200 billion cells.
Thus, the stir plate. In it is a mixture of DME (dried malt extract), water, potassium, and other nutrients. All the things a growing yeast needs. Kept stirring, it will keep the CO2 out of the yeast, and keep the yeast in constant contact with food. These two things will keep the critters in the aerobic phase, ie: dividing. By tomorrow, I hope to have close to my 200 billion cells.
Here are my little babies after 2 hours:
After I pitch the yeast tomorrow, I'll use a sanitized paint stirrer each day for 3 days to whip oxygen into the brew, and force out CO2. I'll also add more yeast nutrients to keep them happy and dividing. After 3 days, I should have trillions of little yeasties in there doing their job, and speeding fermentation to an incredible level.
Last edited:
