View Full Version : Lalvin's Rhone 4600 Yeast

05-04-2015, 05:49 AM

Has anybody worked with Lalvin's Rhone 4600 yeast? I've tried to do a search for it here on Gotmead but it didn't yield any results.

I've managed to get my hands on D47 and have a great tasting (so far) raspberry mead in secondary but trying to keep it between 15-20 degrees C was a pain. I see however that Rhone 4600 has a slightly wider temp tolerance between 13-22 degrees C which might be more suited to our conditions.

Any problems you had with the 4600? performance? etc


05-07-2015, 10:45 AM
I haven't used it yet but making a batch with it this weekend and excited to see how it turns out. I prefer my meads in the 8-11% alcohol level and Rhone 4600 is supposed to leave extra body and a richer mouthfeel than other yeasts at those lower gravity levels. We'll see.

05-11-2015, 11:02 AM
Hi Billy

Thanks for the reply! Let me know how it all goes - I'd be super keen to know results and any pitfalls like lag time, stuck ferment etc with this yeast :)

Yeah, the 8 -11% range is my scene too.

What did you make? Melomel? Methaglin?