12hibandou
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- May 2, 2021
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Hey All,
I wanted to try my hand at making a sour mead. I went to pick up some Wyeast 3278 (lambic blend) at my local shop, but they were all out. The blend is a mix of Saccharomyces cerevisiae, Brettanomyces, Lactobacillus, & Pediococcus blend. I decided to try and replicate it instead of walking out empty handed. I grabbed, Brettanomyces Lambicus (Wyeast 5526), Lactobacillus (Wyeast 5335), & Pediococcus (Wyeast 5733). The one thing I am missing is the Saccharomyces cerevisiae. I was going to try either Lavlin 71B or Lavlin D47, though I am leaning towards Lavlin 71B as the recipe I am adapting (Heartbound Hibiscus Mead) originally calls for 71B. Anyone see any major issues with this plan or recommendations for better yeast to try?
Thanks!
I wanted to try my hand at making a sour mead. I went to pick up some Wyeast 3278 (lambic blend) at my local shop, but they were all out. The blend is a mix of Saccharomyces cerevisiae, Brettanomyces, Lactobacillus, & Pediococcus blend. I decided to try and replicate it instead of walking out empty handed. I grabbed, Brettanomyces Lambicus (Wyeast 5526), Lactobacillus (Wyeast 5335), & Pediococcus (Wyeast 5733). The one thing I am missing is the Saccharomyces cerevisiae. I was going to try either Lavlin 71B or Lavlin D47, though I am leaning towards Lavlin 71B as the recipe I am adapting (Heartbound Hibiscus Mead) originally calls for 71B. Anyone see any major issues with this plan or recommendations for better yeast to try?
Thanks!
