What's your favorite/best yeast for mead?
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It depends on what I'm making. But if you put a gun to my head, I would use D47...
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I pretty much always use D47 or EC-1118. I should probably try some others, but I just like those two - for no particular reason at all other than what I've read.
I have don't any side-by-side comparisons to say that one is "better" than the other, but I know that Montrachet is probably not a good choice based on some things I've read (it's good to make authentic Apfelwein, though).
Good link Nurmey - a wealth of information.
I have don't any side-by-side comparisons to say that one is "better" than the other, but I know that Montrachet is probably not a good choice based on some things I've read (it's good to make authentic Apfelwein, though).
Good link Nurmey - a wealth of information.
summersolstice
Well-Known Member
I probably use D-47 twice as much as all the others combined, but I also like (in descending order) K1V-1116, 71B-1122, EC-1118, and RC 212 - all depending upon the mead style, of course.
issack
Well-Known Member
D-47... love it
You should check out Ken Schramm's book The Compleat Mead Maker
He has several pages on all the commercially available wine/champagne yeasts and his compiled data on which work well for specific styles.
i.e. some are great to accentuate the fruits in melomels, etc.
I myself have made a lot of 13-14% ABV meads with the Edme ale yeast strain, which is now sold by Fermentis as S-33
Yes, its an ale yeast, and yes it does attenuate up to 14% ABV before it keels over (takes about 1 month in primary). I've had a lot better results with it than Wyeast's sweet mead packs.
He has several pages on all the commercially available wine/champagne yeasts and his compiled data on which work well for specific styles.
i.e. some are great to accentuate the fruits in melomels, etc.
I myself have made a lot of 13-14% ABV meads with the Edme ale yeast strain, which is now sold by Fermentis as S-33
Yes, its an ale yeast, and yes it does attenuate up to 14% ABV before it keels over (takes about 1 month in primary). I've had a lot better results with it than Wyeast's sweet mead packs.
babalu87
Well-Known Member
We have a guy in the brewclub that makes INCREDIBLE meads and he uses nothing but beer yeasts in his.
I'll be putting some US-05 in a sweet mead this evening.
gratus fermentatio
Well-Known Member
I like the results I've gotten with D-47, K1-V1116, EC-1118, and Premire Cuvee. There are plenty of yeast strains to choose from though & all have advantages & disadvantages, depending on what you're using them for. In the words of Jack Keller: "Choose your yeast as you would choose a tool." Regards, GF.
US-05, an amazing yeast for Meads, Ales, and for doing fake Lagers.
D-47
SN-11 (local country variant I suspect is just repackaged EC-1118 for local market)
I use the first two almost as much as each other on equal basis, only occasionally use SN-11.
D-47
SN-11 (local country variant I suspect is just repackaged EC-1118 for local market)
I use the first two almost as much as each other on equal basis, only occasionally use SN-11.
MikeRLynch
Well-Known Member
I've always been a fan of wyeast 1056 american ale, it can get up to 12-14% before petering out, and the fruity esters it produces work really well with meads, particularly orange blossom honey.
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