View Full Version : Vanilla Mead - I've Searched The Forums But Still Need Yeast Suggestions

06-04-2006, 09:10 AM
Well, I've got an empty 6 1/2 gallon carboy, which obviously means I have to make another batch of mead! I've searched the forums and read a LOT about the various vanilla meads that members have made, but I am still seeking advice - particularly about yeasts, as that is the area where I still get confused ( not that I don't get confused in other areas of mead making as well ;D ).

Here is my proposed recipe:

18 lbs Clover Honey
2 Teaspoons Ferrmaid
16 ounces Vanilla Extract
Water to 6 gallons
D-47 Yeast? Will use Go-Ferm when rehydrating.

Add 20 5-6" Tahitian Vanilla Beans split lengthwise after primary is complete.

I'm looking for a sweet - but not cloyingly so - finish, with distint vanilla flavor.

The reason I'm wondering about the yeast is because when I posted my proposed recipes for a Pyment and for a Acerglyn, it was suggested that I try different yeasts - for my Pyment I used R2 (Thanks Oskaar) and for my Acerglyn I'm going to use - as soon as it arrives - D254 (Thanks Wrathwilde).

I've read memento's Vanilla Dessert Mead recipe and my recipe is obviously based on his with the exception of the yeast. He - as well as others - have had good success with liquid yeasts, but I've also read that a lot of people who have used them have been less than pleased.

Whadya' Think? Is there a specific yeast that would be better suited for this recipe or should I go ahead and use the D-47 or go with mememto's White Labs Sweet Mead Liquid Yeast?

Thanks! - GrantLee63

BTW, I got 20 5-6" Tahitian Vanilla beans off of eBay for 99 Cents - with shipping it came to $4.67 - not too bad of a deal!

06-04-2006, 09:48 AM
Stick with the D47 and re-hydrate with GoFerm. D47 works well with Vanilla. I'd go with 1 teaspoon of FermaidK in the must and then another of FermaidK at the end of the lag phase. You can also skip the up front addition of the nutrient in the must and add at the end of the lag phase, and then again at the 1/3 sugar break. D47 works nicely that way.

OK, on the vanilla, DUDE, that's an awful lot of vanilla to be tossing into this thing. Are you sure you want that much? I'd skip the extract up front in favor of about 6-8 vanilla beans in the primary (split and scraped) and then take a whiff and a slurp at racking time to see if it's where you want it. If not, you can always add more.

Hope that helps,


06-04-2006, 09:55 AM
Excellent!!! .... Thanks Oskaar!!! Should I let this one sit on the lees like my cyser, or should it be racked off the lees when the primary fermentation is over?

06-04-2006, 11:24 AM
Well, personally I'd rack this one, but dude, you're the mead boss of this batch so go with your gut!

Take a chance . . . Custer did!



06-04-2006, 11:59 AM
Thanks Oskaar ..... I genuinely appreciate your help ..... Again !

06-04-2006, 02:28 PM
Excellent timing on the thread as I am about to start a batch of vanilla and was about to ask Oskaar for a yeast suggestion. I am planning on 6 vanilla beans in the primary and 6 more in the secondary. Will go with D-47 and a gallon and a half of honey. Will probably heat and skim and forego the nutrients. Maybe a few raisins?

Good luck with yours...

06-04-2006, 03:54 PM

Looks like you found my favourite vanilla source, arizonav on ebay. I've been averaging about 33 cents a bean, but you got an even better score at under a quarter. Nicely done, sir. Now quit bidding against me, dammit! ;)



06-04-2006, 04:50 PM
That wasn't me bidding against you Michael as I got mine from geodesic3 .....

I can't believe how inexpensive these things really are .... goes to show how much somebody is making on the retail side >:(