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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Which Yeast for Mead?
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Old 05-09-2011, 11:26 AM   #1
mkut
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Default Which Yeast for Mead?

New to all this so please be paitent.

I live in UK, so not sure if all yeast's are available to me.

I used a high alcohol (20%) dessert wine for my last batch, but it bottomed out at only 12.5%.

Found these two sites:

http://www.the-home-brew-shop.co.uk

http://www.shop4homebrew.co.uk

What yeast would you recommend for Mead?


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Old 05-09-2011, 11:41 AM   #2
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I'm too new to realy be able to suggest a good yeast, so far I have tried Lalvin D47 and Safale s-04. My house was a bit too warm for the D47 but I wont know how well it worked for a few months yet. And the s-04 has only been going a few weeks.

I've been using these two site for most things I need:
http://www.brewuk.co.uk/
http://dorsethomebrew.co.uk/

And have had no problems with either.

Good luck with your meads!


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Old 05-09-2011, 12:08 PM   #3
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Lalvins K1V-1116 is likely to give some of the best results with meads, as its got a good temp range , is a low nutrient yeast and is capable of about 18% ABV.

All of the lalvin range have merit, but they also supply more data about their products than any other yeast producer.

Oh, and achieving the stated alcohol tolerance is as much about the techniques used in making a batch as it is of the yeast tolerance.

regards

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Old 05-10-2011, 04:50 AM   #4
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So far for mead I've only used Pasteur Champagne, with very satisfactory results. Other yeasts could possibly give even better results, but I haven't tried any yet.
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Old 05-10-2011, 01:21 PM   #5
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Quote:
Originally Posted by Rockape66 View Post
So far for mead I've only used Pasteur Champagne, with very satisfactory results. Other yeasts could possibly give even better results, but I haven't tried any yet.
Well if it works brilliant. I just tend to stay away from champagne yeast as they do seem to blow a lot of the aromatic elements straight out the airlock.

Just like using D47 already mentioned, its good but seems to do best at lower temps. So if you're located somewhere that gets warm, there's little point in the chance of making paint thinners.

Lalvin produce a nice, clear list, that explains most of the bits we need to know, but as you'd expect, most of it alludes to grape wines.....
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Old 05-10-2011, 01:40 PM   #6
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Supposedly, you should be able to use any ale or wine yeast. I've only made a handful of batches, and I've only use 71B, E-1118, and D-47. All 3 worked fine, but I preferred the flavor of the 71B the best. YMMV
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Old 05-11-2011, 03:04 AM   #7
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at the end of the day, ANY yeast will work as long as its kept happy. however that doesn't mean it will taste any good. yeast is one of the main factors in altering taste so it pays to get one that matches your honey.

for me so far the biggest problem is keeping it cool enough, ideally no more than 20c, and still be in the yeast temp range. gets tricky when the yeast requires 15c or more minimum.
eg temps have been around 15c here at the moment. borderline for 71B but fine for EC1118 or K1V
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Old 05-11-2011, 12:25 PM   #8
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Depends on what you want for an end product, choose a yeast strain like you would choose a tool. You might find this useful:
http://www.gotmead.com/index.php?opt...=625&Itemid=42
Regards, GF.


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