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Old 04-15-2007, 06:35 PM   #1
MikeRLynch's Avatar
Nov 2006
Posts: 888
Liked 11 Times on 10 Posts

Alright, I've found myself with a few extra pounds of honey (is there such a thing?) and I've whipped up a one gallon batch of plain ol traditional mead. Now my question lies with what type of yeast to use with it. I've got Cotes de Blanc and Red Pasteur champagne yeast, as well as k1-v1116 and a smattering of d-47. I've used the k1-v1116 before without too much trouble, but I've never used the others. Have you guys used these yeasts before with your meads? Any suggestions? Anything to stay away from? I'm going to add some blueberry maple syrup in the secondary for flavor, but I don't want it to get completely eaten up, I want the sweetness and flavor to remain.

Thanks guys

Lost Elm Brewing Co.
Stafford Springs, CT

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Old 04-19-2007, 05:22 AM   #2
Aug 2006
Mesa, Arizona
Posts: 318
Liked 3 Times on 3 Posts

My favourite for mead, is D-47. I've used Nottingham, in lower-gravity meads, too.


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