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NeadMead
03-04-2006, 04:00 AM
What is the best yeast for traditional dry mead and sweet mead?

teucer
03-04-2006, 04:38 AM
Different yeasts will make the mead taste different. It depends a lot on what you're going for.

However, as a novice, I recommend you start with a champagne yeast such as Lalvin DV10.

Oskaar
03-04-2006, 06:19 AM
For dry meads I'd recommend, K1V, DV10, R2 and CY3079 from Lallemand.

For sweet meads I'd recommend D47, 71B, RHST, D254 and BA11.

To expand a bit on what Teucer said, champagne yeasts are fine, but beware the Pris de Mousse yeasts (Red Star Premier Cuvee and Lallemand EC-1118) they will impart a bitter/astringent taste to your mead if you are not diligent about nutrient dosing and oxygenation. The bitterness will age out and mellow over time, but it can be quite harsh for a long time.

Cheers,

Oskaar

Smockenbrau
03-07-2006, 08:00 PM
For Dry Mead, I agree, Champagne yeast works great. You can even prime your mead with corn sugar, just before bottling, to get a sparkling mead.

Check your LHBS for White Labs liquid yeast. I've used their champagne yeast with excellent results. Also, I made a braggot recently using their Belgian Abbey Ale yeast, and it is really, really good!