Mead with a Hefe yeast

[landsknechte]

I am currently just starting an orange blossom mead (750g of that) in about 5g of Lallemand Munich yeast. I threw in around 25-30 raisins for cheap nutrient into this batch which is a gallon.

So, with that said, does anyone have any experience with hefeweizen yeast and honey? I know it's going to be hazy and that's not a big deal. I like German-style wheat beers and Belgian witbiers anyway. Any idea of what to expect here from your experience?

I didn't rehydrate for very long, perhaps 10-12 minutes because I was rushed for time before work. Ergo there's a bit of lag, with the must only dropping about 4-5 points in the first 18ish hours. I assume that will pick up some.

 

[Chris_The_Rogue]

While i have not used a hefe yeast in mead ( Gunna add that one to the to do list though). I can say from a Raspberry Saison Mead i made that the yeasts signature taste might not come out the same in mead as it does beer. The first mead i made using saison yeast ( Belle Saison ) did not have those typical saison spicy notes, but rather came out as a surprisingly smooth mead. Definatly update later with your results.

 

[landsknechte]

Well I added in a little strawberry for some nutrients because it was going too slow. It worked out well enough. Cloudy but tastes like any other beer yeast-based mead, which is to say, good.

I'll just use Nottingham or whichever is the most neutral ale yeast because it settles a lot better.