BeerSmith said:I've just started to add some very basic Mead, Cider and Wine making features to BeerSmith. I'm working on Fruits and juices at the moment to make those easier to manage, but may add some tools for basic TONSA nutrient schedules, sulfite additions, etc...
I'm trying to get some basic features done and get that out to the community before diving into some of the in-depth tools.
In prep I've been making ciders, meads and wines and have learned a lot in a short time. I have several meads in fermentation now. With TONSA and proper degassing I've had two finish fermentation (110 point gravity drops) within two weeks. However both were high gravity melomels so they still need a few months for the flavors to settle out. I'm very interested in seeing how they turn out as I really enjoy a good mead.
I think you are correct. A friend and I made a Cyser from the same batch of apple cider. We used D47 and 71B. We both much prefer the D47 batch.Davidbog said:What are the differences between the yeasts, other than a higher fermentation temp for the 71B?71B is a Beaujolais yeast so it tends to produce a mead that is ready to drink sooner and in fact does not age well sur lie. It is also very good for melomels made from berries. 71B can raise the pH of the must by metabolizing malic acid.D47 is generally used for white wines, particularly chardonnay. It has a more complex profile than 71B and develops the typical spicy, citrusy flavors when aged on the lees. It also has a more silky, viscous mouthfeel especially when aged sur lie. I think D47 makes a better cider than 71B and is also good for show meads.