We're back with another test batch featuring carrots!
In our previous carrot metheglin experiment, fermentation progressed remarkably fast—reaching the same specific gravity in just four days that traditional meadmaking would take twenty days to achieve.
This time, I didn’t add any nutrients at all. Fresh carrot juice is likely packed with everything the yeast needs. While slow, sluggish fermentation is common in meadmaking, an overly rapid fermentation isn’t ideal either. If yeast gets too many nutrients, it can overpopulate the must, consuming resources too quickly. Normally, yeast reproduces 15-20x after inoculation, which is balanced. However, overpopulation can lead to starvation and bloated cells, neither of which are desirable.
That said, the aromas in the last batch were fantastic—notes of pineapple, strawberry, and boiled candy emerged, just as described on the XAROM yeast package. It was great to see the fermentation delivering on those promises! The carrot’s natural earthy aroma was still present but had mellowed significantly, no longer dominating.
Acidity was dialed in at 0.5% by volume, using a 50/50 blend of citric and lactic acid, which worked perfectly.
Today's Experiment
We’re running another test, but without any nutrient additions.
Carrot Juice Pressed: 9 dL
Native Brix: 9 → Adjusted to 22 Brix with honey
Acidity: 0.5% (lactic acid only)
Fermentation Temp: 15-16°C (lower range for XAROM yeast)
No salt additions, no nutrients additions.
Excited to see how this batch develops!
Support with sats: koju@strike.me