Give me a Yeast recommendation

[thewarning]

I'm looking to make a 5g batch of sweet vanilla and lavender mead. I plan to age it in the secondary, back sweeten, then add lavender and vanilla tinctures. What's a good yeast to use and why do you recommend it?

 

[Maylar]

What kind of honey?

 

[thewarning]

What kind of honey?

Clover

 

[Maylar]

Are you looking for floral notes in the mead?

 

[thewarning]

Are you looking for floral notes in the mead?

Yes, but that will happen regardless once I add the lavender.

 

[Maylar]

And, what temperature will you be fermenting at?

 

[Maylar]

See here for a wine yeast chart. If you're not expecting any of the honey character to come out, practically any wine yeast will do.
Yeast Strains Chart - WineMakerMag.com

 

[thewarning]

And, what temperature will you be fermenting at?

Ambient temp

 

[bwible]

How many pounds of honey per gallon/what kind of og/alcohol percentage are you after? I think this should be one of the primary factors in choosing a yeast. All yeasts have an alcohol tolerance and you need to take that into account. Many are in the neighborhood of 14%. Some are more.

 

[MightyMosin]

If you can keep the temp below 60.1F, K1-V1116 can give some nice floral esters into the mead.

D-47 (needs a low 60's temp) can give some nice aromas and generally will provide a nice mouthfeel. HIgher ABV helps with that as well.

 

[jonathan.logan4]

I'm looking to make a 5g batch of sweet vanilla and lavender mead. I plan to age it in the secondary, back sweeten, then add lavender and vanilla tinctures. What's a good yeast to use and why do you recommend

I would recommend using Red Star Rouge because it is a slow fermenting yeast that leaves a lot of the original flavours of the ingredients so you can fine tune more subtle flavours from the honey.