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Lalvin yeasts makes the differnce

I made my second batch of mead (Traditional still mead w/ orange blossom honey) in the tormenter Thursday. I used 3 packets of Lalvin K1V-1116 this time, instead of Wyeast sweet mead yeast, which I used in last year's batch.

The Wyeast made a good solid mead, but was slow to ferment & took almost a year before it was ready to drink. I looked this morning at the new batch, and the airlock is bubbling once a second! That never happened last time.

Very pleased so far
thanks
sean

 

The Lalvin yeasts are great and simple to use. K1-V1116 is aggressive
and makes the airlock really go. I've got straight meads working with
K1-V1116 and D-47 right now.

EC-1118 and 71B-1122 are others that meaders seem to like.
thanks
zachary

 

I used Lalvin EC-1118 for my cider this year.  It's not done yet, but when I racked it to the secondary I salvaged some of the yeast.  I think I'm going to try a small batch of mead with that yeast later this month and have a few bottles of mead for next year.  I'm thinking I might try two gallons.  I'll be doing this in glass carboys just because it will keep my primary open for my beer.  Wish me luck!

 

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