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What Yeast For Mead - Liquid Or Dry

I have read a number of reviews for the yeast to use when making mead. Liquid or dry mead yeast or the regular lalvin, red star, wyeast or white labs? What one maintains the flavour of the honey and keeps some sweetness to the mead?

Thanks

 

Hello albert,

We're *absolutely* not experts, in fact we don't even qualify for the title of newbie, but...
From what we've seen and heard and even read, mead is _supposed_ to be fairly simple... Yeast, Honey, Water... From what we're hearing, it's highly recommended that "Mead" yeast be used... Never mind that the "Ye Olde Mead Makers" only had one kind of yeast to use, and that's bread yeast... Modern science has been Blessed by God, and has created Mead Yeast, which is supposed to be less "yeasty" tasting... and ferments completely, but yet leave the sweetness in Mead we love...
Red Star is by far the most popular yeast makers... But I have no idea if they make Mead Yeast or not...

 

Thanks for Reply,

My research indicates 4 or five dry mead yeasts for either fermenting dry or sweet mead. There is also a white labs and wyeast liquid yeast ? Has anyone any comments concerning the liquid mead yeast? I am thinking of going in that direction. There does not appear to be any previous discussion concerning the liquid yeast.

 

If you are me and like the dry style mead there is absolutely no substitute for Pasteur Champagne dry yeast.  It requires no starter, just sprinkle in and watch the awesome power that is this yeast.  Champagne has a high alcohol tolerance but sometimes in the higher gravity meads it can get stuck so be sure to use plenty of nutrients and aerate well before pitching.  If you are not willing to wait many months before drinking I recommend the Wyeast 1056 slapper, it is highly flocculent and ferments clean, leaving good honey residuals when you brew in the 4-8 percent alcohol area.

Don't be afraid to be adventurous after primary fermentation and add a dry hop of your favorite variety, it is always nice to put a spin on things.


Cheers,

Tim

 

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