Keg Connection New Inline Flow Control Valve Giveaway

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Different kinds of yeasts
Thread Tools
Old 08-29-2011, 02:09 PM   #1
Feedback Score: 0 reviews
Join Date: Aug 2011
Location: Centerville, KS
Posts: 22
Liked 2 Times on 2 Posts
Likes Given: 2

Default Different kinds of yeasts

I've been using Lalvin D-47 for my meads and I'm wondering how much differences it can make simply using a different kind of yeast like Red Star Pasteur Champagne yeast like what I used in some cider? And then there are Ale yeasts and yeasts people use in beer...Is it just a whole trial-and-error thing to figure out what you like best? How do I choose between all the yeast out there?
So far I like it when my mead turns out dry. I had a couple batches finish at 1.012 and I thought they were too sweet. So are there some yeasts that finish dry and some that finish sweet, or is it all random? I'm a noob if you haven't noticed already

EuDvine is offline
Reply With Quote
Old 08-29-2011, 04:12 PM   #2
Feedback Score: 0 reviews
Join Date: Mar 2011
Location: Kensington, MD
Posts: 756
Liked 22 Times on 22 Posts
Likes Given: 1


If you read Ken Schramm's "Complete Meadmaker" book, he lists a bunch of the common wine yeasts used for mead, and gives suggestions on what yeasts are appropriate for what type of mead. Also, the yeasts vary with respect to alcohol tolerance.

huesmann is offline
Reply With Quote
Old 08-29-2011, 09:04 PM   #3
Feedback Score: 0 reviews
biochemedic's Avatar
Join Date: Jun 2010
Location: Carnegie, PA
Posts: 2,031
Liked 174 Times on 132 Posts
Likes Given: 74


The chart in Ken's book is really good. A lot of us really like 71B for many meads, especially darker melomels (I just tried it for a metheglin, so I'll let you know...), but my "go to" yeast for meads still remains the Wyeast Dry Mead's just a good all-around yeast, a steady fermenter with a high tolerance. I tend to like dry meads, so it's good for me as it will take all but the highest OG's dry.
Packaged: Dry's been a crazy summer...
Recent Meads: Simple Cyser '14
Primary: Empty!
Secondary: Why do I keep this line here...?
Bulk Aging: Cocobochet, Wild Cider
Planned: Some sort of SMaSH. Otherwise, so many ideas, not enough time to brew them....
biochemedic is offline
Reply With Quote
Old 08-29-2011, 09:25 PM   #4
Feedback Score: 0 reviews
Join Date: Sep 2010
Location: Nottingham, PA
Posts: 120
Liked 3 Times on 3 Posts
Likes Given: 1


I have had some nice results with WLP 715 Champagne. It's a beast and will eat every bit of sugar. A year old melomel I used 715 with has become a magnificent treat.

The WLP 720 Sweet Mead produces a sweeter result (duh) with some fruity notes.
cbraun77s is offline
Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
5 Meads, 4 Yeasts pingi Mead Forum 4 09-05-2011 11:15 PM
Question About Yeasts Reverie Mead Forum 1 12-27-2009 03:38 PM
Friend used two yeasts Mencken Mead Forum 8 04-25-2009 11:46 PM
Pitching different yeasts PavlovsCat Mead Forum 1 03-12-2009 10:37 PM
which yeasts to have on hand? lordbeermestrength Mead Forum 9 01-24-2009 12:05 PM

Forum Jump

Newest Threads