Mead and Ale Yeast
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fatbloke
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Yes......lots......
but its usually found with the search function at the various forums.......:rockin:
Complete_Amateur
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I usually use ale yeast unless I really want dry mead, or am starting with a high gravity and/or a lot of fruit, then I use Champagne yeast. Irish Ale yeast is my favorite, specifically WL 004, but I have also tried Nottingham and Belle Saison (both still in primary, but promising).
The primary tends to run on the longer side, but they usually require little aging after clearing. In fact my last batch, an Orange Blossom, turned out quite drinkable at racking off the secondary (about six months after pitching). Used the WL 004 with 15 lbs Orange Blossom honey and about 24 oz. of frozen orange juice concentrate for that one.
TVHABrewguy
Well-Known Member
I used Cal Ale WLP 001 for mine. OG was 1.118 FG was .996
Took a year but it's pretty good
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Took a year but it's pretty good
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Complete_Amateur
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- Jan 16, 2014
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Did you use any nutrients or have any additions?
TVHABrewguy
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Nope. Put it in a closet for a year
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loveofrose
Well-Known Member
Look at post #49 of Brays One Month Mead. I've tested ale yeasts extensively.
Only ever used a saison yeast...Wyeast 3711...came out really good, and took the mead completely dry (at around 13% ABV, as I recall, not no notes in front of me at the moment
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