Choosing the right Yeast

[T_Baggins]

Frequently asked: What yeast do I use? Frequent answers state what yeast the poster uses, and not much more.
If you haven't read "The Compleat Meadmaker" by Ken Schramm, the following is an excerpt from his book.

Yeasts for Mead making

Assmanshausen (Wyeast 3277, Lallemand AMH, White Labs WLP749)
A German strain used for medium to full bodied red wines. Known for
enhancing the varietal character and spicy aromas of the grape. Alc to 15%.
temps 68-86 deg F (20-30 C)


Bourgovin (Lalvin RC212, White Labs WLP760)
Burgundy yeast used for big full bodied reds and fruit wines using darker
fruits and berries. Enhances fruit character. Moderately fast fermenter.
Alc 14-16%
temps 70-90F (21-32C)


Cotes du Rhone (Lalvin ICV D-47)
I have used this yeast for meads with success,as well. It takes longer to age than 71B
and is a better choice for medium to dry meads. It makes a good traditional meade but is
not tolerant to low nutirent levels and should be given appropriate nitrogen. Flocs very
well. Alc 12-14%
temps 50-86F (10-30C)

Cotes des Blancs (Red Star, Wyeast 3267, White Labs WLP745)
Has a reputation for being a slow fermenter, with higher nutrient requirements in
low nitrogen mead of wine musts. Accents fruit aromas; a good choice with varietal
honeys. Red Star says this yeast is the same as Epernay but with less foaming. This was
a favorite yeast of Bill Pfeiffer, winner of many mead competitons.
Alc 12-15% (less if fermented cool)
temps 64-86F (18-30C)


Epernay (Red Star, Lalvin DV10)
A champagne yeast that also has been pressed into service for other white wines,
meads. cider, and even reds. Another competetive factor yeast, and can handle low pH and
other stresses better than most other strains. Clean, fast fermenter, notably lacking in edgy,
bitter characteristics.
Alc 16-18%
temps 50-95F (10-35C)


Flor Sherry (Red Star, White Labs WLP700)
Actually a different species of yeast, which has considerably different fermentation behavior.
A flor is a pellicle of yeast organsims that forms after primary fermentation. The flor
grows downward from the surface of the must. The flor is aerobic- it moves oxygen from
the airspace into the must and is responsible for the production of the aldehydes and acetals, all
which contribute to what we identify as the "sherry like" character
Alc/temps N/A


Montrachet (Red Star, Wyeast 3244, White Labs WLP755)
Very popular red wine strain. Reputed to have difficulty with higher gravity musts, it is never
the less able to tolerate high alcohol content. Montrachet is valued for its complexity in big, dry
wines. Appropriate for melomels with big mouthfeel.
Alc/temps N/A (???)



Montpellier (Lalvin K1V-1116)
The definitive and original "killer" yeast strain, known for it's strong competetive factor, which
pushes out potentially infectious organisms. Known as a good white wine and light fruit wine yeast,
retains fruity attributes longer than other strains. High nitrogen requirements.
Alc 16-18%
Temps 50-95F (10-35C)

Narbonne (Lalvin 71B-1122)
My preferred yeast for melomels with big dar fruit such as cherries, plums, or raspberries.
Used in making nouveau red wines. Strongly enhances fruit character, matures quickly. Enhances
softer, estery fruit aroma profiles. Can metabolize malic acid to ethanol, reducing total acidity
and producing a more rounded profile more quickly than many other yeast strains.
Alc 14%
temps 60-85F (15.5-29.5C)


Pasteur Champagne (Red Star, Wyeast 3021)
Quick starter, tolerant of high alc content. This was at one time one of the more commonly
used strains for meade, but has become less prominent as more varied and specific strains have become
available to home meademakers. Ferments to complete dryness and can require more extended aging in
meads.
Alc/temps N/A from manufacturer but can handle 16%


Pasteur Red (Red Star, Wyeast 3028, White Labs WLP735)
A.K.A. French Red, Pasteur Red is derived from a strain from the Institute Pasteur in Paris. This
yeast may produce considerable heat during fermentation; care should be used to avoid temps high
enought to produce off flavors. Used in Cabernets and Merlots, this yeast will accent fruit flavors
and will be best suited for big-bodied melomels.
Alc/ temp N/A


Prise de Mousse (Lalvin EC-1118, Wyeast 3237)
Red Star previously marketed a Prise de Mousse labled strain, which it has relabled Premier Cuvee.
The strain they use is Davis 796, which has many similar characteristics to Prise de Mousse strains.
High alcohol tolerance, strong fermenter, strong yeast profile in the finished product. Fast fermenter.
A champagne yeast that is tolerant of high sugar content and a wide range of temps.
Can be used to restart stuck or sluggish fermentations.
Alc to 18%
temps 50-95 F (10-35C)


Rudisheimer (Wyeast 3783)
The traditional Riesling yeast, producing fruity, aromatic wines with an alluring balance of sweetness
and acidity in the finish. Excdellent choice for traditional meads or white wine pyments in which a
balance of sweetness, acidity, and fruitniness is desired.
Alc 11-14%


Sauternes (Vierka, Lalvin R2)
French white wine yeast known for liberating fruity and floral aromas. A good yeast to highlight
intensly aromatic honeys in traditional meads with some residual sweetness. Needs nutrients to stave
off flawed fermentation characteristics. Can ferment to as low as 40F (4.4C)
Alc 12-16%
temps 50-86F (10-30C)


Steinberg (Red Star, Wyeast 3237, White Labs WLP727)
German yeast strain used in making whites ith high levels of both residual sugar and acidity. Suited
very well to traditional metheglins or pyments seeking big, fruity aromas and mouthfeels. Pushes tropical
fruit esters.
Alc/temps N/A


Tokay (Vierka)
Another good yeast for meads in which a medium to sweet finish is desired. Can be a bit flaccid when
used with indistinct hoeys. Works better with big profile honeys and with metheglins.
Alc/temps N/A but 12% or less.

 

[bssrf4]

Nice post...it should be stickyfied!

 

[T_Baggins]

Nice post...it should be stickyfied!

Thanks, I was kinda thinkin' th same thing

 

[fatbloke]

Nice post...it should be stickyfied!

No not really......

Apart from it being copright Ken, you've only to read around the various mead forums to learn that there's a much more limited number of strains in general use.

Some like me, will have made enough to centralise on a couple of strains, others will follow the advice (often poor as "they" don't know what they're doing just making huge generalisation) from a home brew shop.....

Sometimes just because of what's easily available.....

There's a couple in that list that aren't easy to find/get, plus, IMO, one excellent one missing.........Lalvin D21

 

[T_Baggins]

No not really......

Apart from it being copright Ken, you've only to read around the various mead forums to learn that there's a much more limited number of strains in general use.

Some like me, will have made enough to centralise on a couple of strains, others will follow the advice (often poor as "they" don't know what they're doing just making huge generalisation) from a home brew shop.....

Sometimes just because of what's easily available.....

There's a couple in that list that aren't easy to find/get, plus, IMO, one excellent one missing.........Lalvin D21

Yeah fatpoke, that's why I listed the title AND the author in the orig post.
AND your missing the whole point here, this isn't for veteran meade makers, but a basic guide for beginners without "centralizing" on a few particulars. It's about choices and making that choice.

 

[bssrf4]

I've only made a few batches of mead, but I found the list interesting and informative. Nothing is ever going to be the end all be all.

I was actually thinking about buying Schramm's book the other day, but I have to wonder if it could use an update. I think the whole brewing/wine/mead/cider-making school of thought has advanced miles in the last 10 years.

regardless....

 

[Beernik]

I have the book.

Wine/mead/cider yeasts are still a mystery to me. I can't taste them in my head when formulating a recipe the way I can with beer yeast.

 

[MarshmallowBlue]

I usually go by listed alcohol tolerance compared to the batch and temperature limitations

 

[T_Baggins]

I've only made a few batches of mead, but I found the list interesting and informative. Nothing is ever going to be the end all be all.

I was actually thinking about buying Schramm's book the other day, but I have to wonder if it could use an update. I think the whole brewing/wine/mead/cider-making school of thought has advanced miles in the last 10 years.

regardless....

I definitely recommend the purchase, I just saw the copyright date now that u mention it, but even though it is a 2003 publication it is very interesting.
It gives a bundle of history and theory, followed by a simple medium recipe and basic but thorough instruction. It has a "Beyond the Basics" section ans so on. It even has chapters on Honey and bee keeping and then goes into the other more specific meads in detail, melomel, pyment, ciser etc... Even with 10 yrs of advancement I'm not sure you'd find another publication with as much easy to read and understand information.

 

[fatbloke]

Look, my point was also missed!

There's little things that help, while at the same time, others, that baffle the hell out of the new meadmaker.

There are already yeast "lists" out there, and it takes a while to learn that Lallemand produce more info about their yeasts than any other producer, but generally its just the "usual suspects" that are encountered as they are the ones that are available in home brew sized packs.

Yes, there's also places like morewine, who seem to be repackaging some of the others too but again that takes some searching.

There's also the issue that just about all the published data alludes too location and the wine grapes used, and characteristics obtained. The best we can hope for is that we manage to obtain some of the attributes and abilities of that yeast.

Kens listings are good, but they're Kens listings at the end of the day and I suspect you'll have to wait a while and hope that he does eventually publish an update........he's busy with starting his meadery at the moment (check Facebook for Schramms Mead).

His book is very helpful and still useful. I have some that were published in the 60's/70's and they're still helpful.

Jack Kellers site ? Equally.......helpful but the info dates, etc etc.

All copyright, that could cause issue.

Hence, work out whats locally available or that you can get via mail order. Work out what you've a mind to try making and post a question...

Here or Gotmead.

You're not gonna make the mead equivalent to a collectors château lafitte or even something more attainable like an Yquem or even a margaux are you. Even if you've made beers or wines before......

And if you can find a good source for vierka yeasts, please post it.

 

[T_Baggins]

Look, my point was also missed!

There's little things that help, while at the same time, others, that baffle the hell out of the new meadmaker.

There are already yeast "lists" out there, and it takes a while to learn that Lallemand produce more info about their yeasts than any other producer, but generally its just the "usual suspects" that are encountered as they are the ones that are available in home brew sized packs.

Yes, there's also places like morewine, who seem to be repackaging some of the others too but again that takes some searching.

There's also the issue that just about all the published data alludes too location and the wine grapes used, and characteristics obtained. The best we can hope for is that we manage to obtain some of the attributes and abilities of that yeast.

Kens listings are good, but they're Kens listings at the end of the day and I suspect you'll have to wait a while and hope that he does eventually publish an update........he's busy with starting his meadery at the moment (check Facebook for Schramms Mead).

His book is very helpful and still useful. I have some that were published in the 60's/70's and they're still helpful.

Jack Kellers site ? Equally.......helpful but the info dates, etc etc.

All copyright, that could cause issue.

Hence, work out whats locally available or that you can get via mail order. Work out what you've a mind to try making and post a question...

Here or Gotmead.

You're not gonna make the mead equivalent to a collectors château lafitte or even something more attainable like an Yquem or even a margaux are you. Even if you've made beers or wines before......

And if you can find a good source for vierka yeasts, please post it.

Yes, I'm sure there other lists out there, with better/more info on specifics, but not here...That's all I'm trying to do, is get some real info on here, not just another "go look for the list" or "check out some other site"

As far as copyright infringement, this is America (where I am) and as long as no one is making money off the text, no big deal. I'm just sharing what I read, to any one, for free.

I will keep an eye out for the elusive vierka and let you know if I dig something up.

 

[gayleygoo]

Thank you for the informative post on yeast, as a relatively new meadmaker I don't know much about using yeast to enhance the characteristics of the mead, although most of those you have listed are not easily available to me there are some I will keep my eye out for.

As far as I'm aware, copyright exists in America too you don't get to avoid it just because you're American, nor because you do not profit - it is up to the copyright owner what can be done with their material and usually you need their permission for publishing anything other than small snippets (in the context of a review, as in how Google get away with it), whether it's free or not!

I think it would be very useful to have a thread on yeast information but perhaps it could be more of a forum community effort and the information is up to date and based on relevant experiences?

 

[EndlessPurple]

gayleygoo is correct on the copyright. It does not matter if you are not making money off of something.

If something is created the creator automatically gets a copyright, and can sue for money made off of it.

If that creation was registered with the copyright office, then they can sue for damages whether any money was made or not. Anything from a book was most likely registered.

A sports website I frequent was sued because someone posted an article on it from another major publisher. For information on something it is better to share a snipet and then a link to the site. That seems to have been the solution to the previous issue.

Also maybe a database of yeast information can be done here. Simply start a section where people can post results from specific yeasts including flavor profiles, fermenting issues like nutrient requirements they encountered, off flavors, etc.. For example create a thread for Lalvin RC212 and each person can post their experience. As certain features become commonly posted, a standard expectation can be developed. Things that come up rarely can be seen as outliers.

 

[MarshmallowBlue]

You should at least cut the fat out of the list, since most of them are only available in commercial quantities.

 

[fatbloke]

You should at least cut the fat out of the list, since most of them are only available in commercial quantities.

Generally speaking that's right, but if you check out morewine, it seems they're repackaging quite a few of the commercial only ones.

Which, as long as you don't mind the wait/hassle of mail ordering then there's a good choice available.

Personally, for traditionals, I like D21 and failing that, K1V is a good second.....