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solusveritas 07-06-2010 06:42 AM

want to use beer yeast
i want to make a lower alchohol mead that is ready to drink faster than average. could i use beer yeast for this? if so, what kind would be good to use? thanks

giligson 07-06-2010 10:43 AM

You will still get higher attenuation than with beer but having said that I suggest Wyeast 1968 (very flocculant and will fall out of solution near the end of the ferment). I use this to make a cider with some residual sweetness.

On the other hand if what you want is a "dry" but lower alc mead then just use less honey and more water and pitch EC-1118 (champagne yeast)

solusveritas 07-06-2010 06:54 PM

thanks, i think i might try using the Wyeast and see how i like it.

MikeRLynch 07-07-2010 11:42 AM

I've used Wyeast 1056 (american ale) on some 8-9% meads, and gotten a nice fruity compliment to the honey flavor with it. I fermented it a little warmer than normal, about 72 degrees to bring out the fruit esters

solusveritas 07-07-2010 07:04 PM

Great thanks. Unfortunately my local homebrew shop doesn't carry Wyeast, so I'm going to have to wait on shipping times to try it.

MikeRLynch 07-08-2010 10:46 AM

White Labs will work as well, but you certainly can try it with a dry yeast. It might be a good idea to get it going in a starter first, a honey starter, not DME

biochemedic 07-08-2010 11:55 AM


Originally Posted by MikeRLynch (Post 2149387)
White Labs will work as well, but you certainly can try it with a dry yeast. It might be a good idea to get it going in a starter first, a honey starter, not DME

+1 WhiteLabs 001 is the same yeast strain as 1056. Starters are good...for liquid yeast! Dry yeast does not need a starter...if you want to increase cell counts to an appropriate pitch rate, pitch more packets

mnblonde 07-09-2010 02:40 AM

I make a very light knock you on your arse mead that is quick to drink with champagne yeast-work EVERY time :} thats what i used the 2nd time i made mead-HATED the first one-was thick like maple syrup! I had some champagne yeast and WOW!!!!! I made 2 batches for my sisters Nordic wedding-a straight mread and a melomel {sp}{sorry DRINKING!!} made em 2 weeks before the wedding and had one SNOB tell me they were the best he ahd tasted!!! I can't get the Funky yeasts here-yet-we(hubby works at a univ in bio with 3 HB!!!) they are culturing as you read this!!! WHOOT WHOOT!!!!

MNBlonde :}

meadroid 07-17-2010 01:39 AM

I'm just getting started out with mead (raise our own bees so we have a lot of honey, though). I chucked together a batch on a whim using some sour cherry juice. I boiled the cherries and then melted the raw somewhat crystalized honey into them and then added the water, heated it to a sterile point, and strained. I then reconstituted a packet of dry beer yeast and chucked it in. The airlock is bubbling nicely.

I'm wondering how long this will take with the beer yeast? When should I move it over to a secondary?

I'm going to start a batch with some 'quicker' champagne yeasts (as well as a slower one with the wyeast sweet mead). Any idea of the timing on these either. Just trying to get a feel as I jump into this.

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