Homebrew and yeast

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Homebrew and yeast
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sgt.colon

Joined: 27 Jul 2009
Posts: 7380
Location: Just south of north.

Posted: Mon May 21, 12 7:54 pm Post subject: Homebrew and yeast
I'm just checking out a recipe for Elderflower Champagne and it calls for some yeast. Now my question is, do you use a different sort of yeast for bevvy as to what you do for bread? Thanks in advance.

Mafro

Joined: 17 Dec 2009
Posts: 68
Location: Kent

Posted: Mon May 21, 12 8:04 pm Post subject:
Yes you do. Bread yeast will ferment the sugars into alcohol but can make your brew taste horrible. You will need to get a wine yeast, or just use what is naturally in the flowers to ferment your brew.

sgt.colon

Joined: 27 Jul 2009
Posts: 7380
Location: Just south of north.

Posted: Mon May 21, 12 8:16 pm Post subject:
Thanks Mafro.

Luath

Joined: 03 Dec 2009
Posts: 761

Posted: Tue May 22, 12 10:03 am Post subject:
Elderflower champagne does not have yeast in it (elderflower wine does, however). I use ordinary bread yeast for all my brewing with consistently good results.

fatbloke

Joined: 22 Mar 2009
Posts: 121
Location: Sussex Coast!

Posted: Mon Jun 04, 12 9:46 am Post subject:

Bread yeast can indeed be used, but it would depend on the recipe and method.

The problem with bread yeast is that it doesn't flocculate very well i.e. settle down and pack tightly at the bottom of the fermenter once it's done it's thing.

This might not seem a big deal, but if you want a nice clear, professional looking brew, then care is needed with a bit of advanced planning.

If you posted the recipe (and method if there is one) I could probably suggest a yeast - and yes, that can be important, because the yeast used often dictates some of the resulting flavours in a brew of anything.......

Luath

Joined: 03 Dec 2009
Posts: 761

Posted: Mon Jun 04, 12 11:15 am Post subject:
But there's no yeast added in elderflower champagne...............

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35056
Location: Devon

Posted: Mon Jun 04, 12 3:30 pm Post subject:

Luath wrote:

But there's no yeast added in elderflower champagne...............

There is in some recipes like this one.

If anyone knows a recipe for the one that's more like an elderflower flavoured gingerbeer type drink I'd be very grateful.

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28113
Location: escaped from Swindon

Posted: Mon Jun 04, 12 4:20 pm Post subject:
Not adding yeast, relies on the natural yeasts present, and hence is a very random punt that the dominant yeast will be a good one for brewing. Yes it works mostly, but adding a proper home brew yeast is a much better bet in every circumstance IMHO.

Luath

Joined: 03 Dec 2009
Posts: 761

Posted: Mon Jun 04, 12 5:17 pm Post subject:

From the recipe highlighted above:

'I should point out that this recipe will produce a full-on 'methode champenoise' wine, rather than a slightly alcoholic fizzy drink'

What is generally termed as elderflower champagne, and the one I'm talking about is the very low alcohol drink made in the summer, the seasonal one, made to be drunk after a couple of weeks, relies on the natural yeasts on the flowers.

Here's my recipe, you've still time to have a go:

1 gallon hot water
1 1/2lbs white sugar
7 heads of elderflowers
2 lemons, sliced thinly
2 tbsp white wine vinegar

Dissolve sugar in water, and leave to get cold; add lemons, flowers and vinegar. Cover loosely with a tea towel and leave for 24 hours. Strain and bottle, try after a fortnight.

I've made this every year for over 20 years, not a grain of brewer's or baker's yeast in sight. This gives a lovley fizzy drink about the same alcoholic strength as ginger beer apparently. Good as a mixer too.

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35056
Location: Devon

Posted: Mon Jun 04, 12 5:21 pm Post subject: Elderflower champagne

Luath wrote:

1 gallon hot water
1 1/2lbs white sugar
7 heads of elderflowers
2 lemons, sliced thinly
2 tbsp white wine vinegar

Dissolve sugar in water, and leave to get cold; add lemons, flowers and vinegar. Cover loosely with a tea towel and leave for 24 hours. Strain and bottle, try after a fortnight.

I've made this every year for over 20 years, not a grain of brewer's or baker's yeast in sight. This gives a lovley fizzy drink about the same alcoholic strength as ginger beer apparently. Good as a mixer too.

Luath

Joined: 03 Dec 2009
Posts: 761

Posted: Mon Jun 04, 12 5:28 pm Post subject:
Is that what you were after?

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35056
Location: Devon

Posted: Mon Jun 04, 12 5:37 pm Post subject:

Luath wrote:

Is that what you were after?

Yes thank you. I've popped it into the database. Hopefully I'll get chance to get some flowers tomorrow. Need to make some cordial too.

Luath

Joined: 03 Dec 2009
Posts: 761

Posted: Mon Jun 04, 12 5:42 pm Post subject:
Wee tip for the cordial which I use most years. As well as bottling, freeze thecordial in ice cube trays, then tip out into bags as loose frozen; one cube per drink. Saves room for bottle storage, and makes an instant hot drink too.

nancyrowina

Joined: 16 Jun 2012
Posts: 20
Location: IOW

Posted: Sat Jun 16, 12 8:59 pm Post subject: Re: Homebrew and yeast

sgt.colon wrote:

I'm just checking out a recipe for Elderflower Champagne and it calls for some yeast. Now my question is, do you use a different sort of yeast for bevvy as to what you do for bread?

Thanks in advance.

The local home brew equipment selling shop (not a technical term I'm sure) sells pots of the right yeast and nutrient if you don't want to just wait for nature to take it's course.

Love the silent singer avatar by the way.

arvo

Joined: 04 Dec 2006
Posts: 3321
Location: Somerset

Posted: Sat Jun 16, 12 9:02 pm Post subject:

Luath wrote:

Wee tip for the cordial which I use most years. As well as bottling, freeze thecordial in ice cube trays, then tip out into bags as loose frozen; one cube per drink. Saves room for bottle storage, and makes an instant hot drink too.

Completely love the freezing it idea.

And elderflower cordial as a hot drink!

That's two for two

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