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Different types and levels of yeast
Where can I learn about the different types and levels of yeast to use in my meads? I usually just tell the guy at the brew store what I am making and he gives me the correct yeast to use, but I want to know myself what yeast is correct for my new creation. There are so many different types and brands, how do you know what is what and which type is the best one for you, other than making a bunch of sample gallons?
Thank you!
Theres a very good book called "The compleat Meadmaker" by Ken Schramm. It has everything you wanted to know about mead and stuff you didn't think about. You can go to Amazon.com and get a used copy for a lot less than new. that's what I did.
I found a section in the book about different yeasts to use in Meads. Here is the list:
Yeasts for meadmaking: from "The Compleat Meadmaker"
ASSMENSHAUSEN: (Wyeast 3277, Lamand AMH, White Labs wlp749)
A German yeast strain used for medium to full bodied red wines. Known for enhancing the varietal
character and spicy aromas of the grape. Alcohol to 15%. Temps 68-86 degrees.F
BOURGOVIN: (Lavlin RC212, White Labs WLP760)
Burgundy yeast used for bog full bodied red wines and fruit wines using darker fruits and berries.
Enhances fruit character. Moderately fast fermenter. Alcohol 14-16%. Temps 70-90 degrees F.
COTES DU RHONE: (Lavlin ICV D-47)
Good for medium to dry Meads. Makes a good traditional mead but doesn't tolerate low nutrient
levels and should b given appropiate nitrogen, Flocs very well. Alcohol 12-14% temps 50-86 degrees F.
COTES DES BLANCS: (Red Star, Wyeast 3267, White Labs WLP745)
Has a reputation for being a slow fermenter, with higher nutrient requirements in low nitrogen mead or wine musts.
Accents fruit aromas, a good choice with varietal honeys. Red Star says the yeast is the same as Epernay but with less foaming. This was a favorite yeast of Bill Pfeiffer, winner of many mead competitions. Alcohol 12-15%, less if fermented cool. Temps 64-86 Degrees F.
EPERNAY: (Red Star, Lavlin DV10)
A Champagne Yeast that also has benn pressed into service for other white wines, meads, ciders, and even reds.
Can handle low ph and other stresses better than most strains. Clean, fast fermenter, notably lacking in edgy,
bitter characteristics. Alcohol 16-18%. Temps 50-95 Degrees F.
FLOR: Sherry: (Red Star, White Labs WLP700)
A flor is a pellicle of yeast organisms that forms after primary fermentation. The flor grows downward from the surface of the must. The flor is aerobic-it moves with oxygen from the airspace into the must and is responsible for producing aldehydes and acetels which contribute to the sherry like character.
MONTRACHET: (Red Star, Wyeast 3244, White Labs WLP755)
Very poppular red wine strain. Reputed to have difficulty with higher gravity musts, but is able to tolerate high alcohol content. It's valued for it's complexity in big, dry wines. Appropiate for Melomels with big mouthfeel. alcohol and temp info N/A.
MONTPELLIER (Lavlin K1V-1116)
Known for it's strong competitive factor which pushes out potentially infectious organisms. Known as a good white wine and light fruit wine yeast, retains fruity attributes longer than other strains. High Nitrogen requirements. Alcohol 16-18% Temps 50-95.
NARBONNE: (Lavlin 71B-1122)
preferred yeast for Melomels with big, dark fruits such as cherries, plums, or raspberries.Used in making Nouveau red wines. Strongly enhamces fruit character, matures quickly. Enhances softer, estery fruit aroma profiles. Can metabolize malic acid to ethenol, reducing total acidity and producing a more rounded profile more quickly than many other yeast strains. Alcohol 14%. Temps 60-85 degrees F.
PASTEUR CHAMPAGNE: ( Red Star 3021)
Quick starter, tolerant of high alcohol content. Was at one time one of the more commonly used strains for Mead, but has become less prominent as more varied and specific strains become available to home meadmakers. Ferments to complete dryness and can require more extended aging in meads. Alcohol can reach 16%, No temp specs.
PASTEUR RED: (Red Star, Wyeast 3028, White Labs WLP735)
A.K.A. as French Red, Pasteur Red is derived from a strain from the institute Pasteur in Paris. This yeast may produce considerable heat during fermentation; care should be used to avoid temps high enough to produce off flavors. Used in Cabernets and Merlots, this yeast will accent fruit flavors and will be best suited for big bodied melomels. Tem and alcohol N/A.
PRISE DE MOUSSE: (lALVIN EC-1118, Wyeast 3237)
Red Star previously marketed a Prise de Mousse labeled strain, which it relabeled Premier Cuvee. The strain they use is Davis 796, which has many similar characteristics to Prise de Mousse strains such as high aocohol tolerance, strong fermentation, strong yeast profile in the finished product, fast fermentation.A Champagne yeast that is tolerant of high sugar content and a wide range of temperatures. Temps 50-95 degrees F. Alcohol to 18%. Can be used to restart stuck fermentations.
RUDISHEIMER: (Wyeast3783)
The traditional Reisling yeast, producing fruity, aromatic wines with an alluring balance of sweetness and acidity in the finish. Excellent choice for traditional meads or white wine pymets in which a balance of sweetness, acidity, and fruitiness is desired. Alcohol 11-14%.
SAUTERNES: (Vierka, Lavlin R2)
French white wine yeast known for liberating fruity abd floral aromas. A good yeast to highlight intensely aromatic honeys for traditional meads with some residual sweetness. Needs nutrients to stave off flawed fermentation characteristics. Can ferment as low as 40 degrees F. Alcohol 12-16%. Temps 50-86 degrees F.
STEINBERG: (Red Star, Wyeast 3237, White Labs WLP727)
German yeast strain used for making whites with high levels of both residual sugar and acidity. Suited very well to traditional metheglins or pyments seeking big, fruity aromas and mouthfeels. Pushes tropical fruit esters. Temp and Alcohol N/A.
TOKAY: (Vierka)
Another good yeast for meads in which a medium to sweet finish is desired. Can be a bit flaccid when used with indistinct honeys. Works better with big profile honeys and with metheglins. Temp, alcohol info N/A.
I've never used any of them but I learned a ton of info just typing this all up from the book.LOL. I iwll be making meads shortly and will be using so,me of these yeasts.
Hope this helps.
DC
+1 on The Compleat Meadmaker. You're best bet is to find it at Amazon.com. It'll cost much less there than any brew shop. The book has everything you'd possibly want to know on making mead.
Thanks for the great info and the name of the book. I was looking for a great all in one book and now I know.
I started a 2 gal batch of the Ancient Orange yesterday, it is happily bubbling along. Very pleased. Trying to get some stock built up while the cost of honey is still reasonable for me.......$24.00 a gallon.
Happy meading y'all!
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