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Thread: Lalvin's Rhone 4600 Yeast

  1. #1

    Default Lalvin's Rhone 4600 Yeast

    Hey,

    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

    Thanks
    The fun part about making mead...is the patience it takes to wait!

  2. #2

    Default

    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.
    Cheers,
    Billy

  3. #3

    Default

    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?

    Cheers
    The fun part about making mead...is the patience it takes to wait!

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