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Old 11-22-2012, 05:08 PM   #1
Aug 2012
Fort Meade
Posts: 813
Liked 47 Times on 43 Posts

Has anyone tried Danstar Windsor for mead? I'm curious about giving it a try. I don't know, some people don't seem to like Windsor at all, but Sandor Katz in The Art of Fermentation talks about it like it's the best yeast ever.

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Old 11-22-2012, 07:07 PM   #2
Apr 2011
Brewertown, IL
Posts: 466
Liked 11 Times on 9 Posts

Windsor attenuates pretty low and has a fairly low ABV tolerance. Might not be a great choice.

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Old 11-22-2012, 07:34 PM   #3
May 2012
Duluth, Minnesota
Posts: 167
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Also the data sheet says it is a low flocc, so you'd likely need some fining agents

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Old 11-22-2012, 07:55 PM   #4
Feb 2012
Van, BC
Posts: 273
Liked 20 Times on 15 Posts

i did a cider with windsor and it dried out to about 0.98 and left a pretty clean taste. i've tried lots of ale yeast and diff whine and champagne yeast and IMO the regular 75 cent 1118 does the job just fine.

edit: did not use any clearing agents.. i just let it settle out and it came out crystal clear...
about the ABV tolerance, i was under 7% so i cant give any good info there

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