White Lab Sweet Mead Yeast
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CaptYesterday
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It's pretty decent stuff, but when they say sweet, they mean it.
All the batches of mead that I have made, were based on 15 lbs honey and 5 gallons of water. I believe this recipe more so than the yeast contributed to the overall sweetness of the resulting mead.
That said, make a starter and watch your fermenting temps and you'll be fine. The longer you let this stuff age, the better.
All the batches of mead that I have made, were based on 15 lbs honey and 5 gallons of water. I believe this recipe more so than the yeast contributed to the overall sweetness of the resulting mead.
That said, make a starter and watch your fermenting temps and you'll be fine. The longer you let this stuff age, the better.
I've seen this with multiple threads now - but this yeast only goes up to about 11% and craps out. keep that in mind with your starting gravity to ensure your FG doesn't put you in syrup sweetness category.
The Sweet Mead yeast strain from White Labs (and the Wyeast version as well) is notoriously unpredictable in performance, often stopping short of desired ABV. In the few times I've used it, it was never able to get anywhere near 15% ABV. IMHO, it is far better to use a better behaved yeast strain, ferment to dryness, and then backsweeten to taste.
