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Yeast Recomendation

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Barrel Char Wood Products
W

wowbagger

NewBee
Registered Member
Mar 12, 2012
54
0
0
I'm looking to put together a batch of Cyser (the modified Thirsty Viking recipe from this site, i.e. 2lb honey, apple juice to 1 gal) but I'm all out of K-V1116. Trying to be a thrifty fellow, I note that I still have an ample supply of both D-47 and Red Star Pasteur Champagne.

Straight up stats-wise, since I'm only going for 12-13% ABV, I don't care too much that the D-47 has a lower tolerance than the K-V1116, right?

Does anyone have a suggestion as to which of the D-47 and the Red Star would be a better substitute?

Thanks!
 
Z

Zem

Got Mead? Patron
GotMead Patron
Sep 14, 2005
1,396
1
38
If you're not concerned about a higher abv than I highly recommend D47 in cysers. It's really impressed me in the past, many of Oskaars cysers use D47.

One trick in D47, treat it right--it may need more nutrients than you are accustomed to, especially in a strong brew, but with a little help it will really kick some butt.
 
Chevette Girl

Chevette Girl

All around BAD EXAMPLE
Moderator
Lifetime GotMead Patron
Apr 27, 2010
8,447
59
48
Ottawa, ON
Just don't let it get too hot. I think 70 and below is OK for it, or at least I've managed not to tick it off so far... but I only use it in winter, even my basement gets too warm for it in summer.
 
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