View Full Version : Yeast for dry Mead

09-03-2013, 03:30 PM
Hi all
I would like to see what you all think on what yeast I should use for a Dry Mead I want to make. This time of year my temps in my home are about 74 F. What yeast would work at those temps and would ferment out to a Dry Mead.

3 gallon batch

7 pounds of Orange Blossom Honey
Yeast nutrient
Water to 3 gallons

09-03-2013, 03:58 PM
Your SG looks like it will be around 1.093. If it goes to 1.00, that would be 12% ABV. You have lots of choices:

DV10 - Robust epernay yeast; very clean and will definitely go bone dry.
KIV-1116 - This one has a nice ester profile; bone dry also.

Both of the above will work, but won't be ready for probably 6+ months.
You could also try my one month mead using Wyeast 1388. If you follow my protocol, it will be ready in one month. Look under Belgian Ale yeast experiment in the yeastie beasties section.

Good luck!

09-03-2013, 04:39 PM
In my ignorance I would have thought that any wine making yeast would be able to ferment a must of 1.100 to dry without any trouble. My experience with mead is quite limited - three batches to date. Why is there a concern about fermenting to dry if we are talking about an ABV of less than 15 percent? All the sugars in honey are fermentable are they not, so what exactly is the concern with a stuck fermentation?

Medsen Fey
09-03-2013, 05:25 PM
Yes, any wine yeast can take that amount of honey dry. I'd be more concerned about temperature - at 74 F K1V, and D21 would be my top picks but a good Belgian ale yeast should also work. DV10 performs OK at that level, but you wouldn't want it any warmer. Stay away from D47 or Montrachet or Uvaferm 43 at that temp.

Sent from my THINGAMAJIG with something or other.

Fisk Jaegaren
09-04-2013, 09:44 AM
Use a starter of 1 liter

09-04-2013, 09:52 AM
I've not had good luck with 71B at the temperatures he is using!

09-04-2013, 12:13 PM
i would second the views who suggest 1116 as a good yeast- it does ferment bone dry, fairly quickly, and doesn't (in my experience) cause a really rapid, ebullient fermentation which blows many fragrant compounds out through the airlock

09-04-2013, 06:21 PM
Well I was thinking of using 1116. I am concerned with my temps and 1116 would be ok at those temps.

Thanks roger

Midnight Sun
09-04-2013, 07:43 PM
Yep, I'll third the opinion that 1116 is good for mid-70F temps. Cooler is probably better, though. What about wrapping a damp shirt around the carboy and having a fan blow air across it?

Fisk Jaegaren
09-04-2013, 09:33 PM
I had great success with 71b at 73 degrees last summer, constant temp throughout the entire ferment.

09-05-2013, 07:16 PM
EC-1118 works well too.