View Full Version : Liquid vs Dry Yeast

06-30-2007, 04:54 PM
I have made a few batchs of mead over the years. And I tried differnt yeast. But have never had any luck with Liquid yeast Wyeast or White lable mead yeast. Am I the only one that thinks dry yeast is better for mead making?

07-01-2007, 03:48 AM
Nope, do a forum search on liquid yeast, you're not alone.


07-01-2007, 01:20 PM
Definitely not alone. For beer I use nothing but liquid yeast because it gives me the variety I need. I use nothing but dry yeast for mead for the same reason. In fact, I use nothing but Lalvin dry yeast.

08-01-2007, 02:51 AM
I just have a comment regarding this issue. I have used the "Smack-pack" solution from Wyest, something called Mead yest - dry, that worked very well I must say. It said on this package I used that it was suitable for cysers, ciders, etc. I got a quick, dry fermentation (to 0.997, starting from about 1.105) with this one.
But perhaps it is not the "smack-pack solution" that you are refering to when you write "liquid yeast", or?