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Learn to Select the Right Brand and Strain of Yeast for Your Mead
Understanding yeast traits isn’t critical if you are only following established
recipes, but if you plan to formulate your own recipes, knowing the properties
of the various yeast strains and brands is extremely important. It is obvious
that the dryness or sweetness of a mead is influenced by the ratio of honey to
water in the must, but the strain of yeast also plays a role. Ale yeasts have a
low alcohol tolerance so it often produces sweet mead, while wine yeast has a
high alcohol tolerance which can produces dryer meads. The type of yeast
selected can also determine how long a mead needs to age before it is ready to
be enjoyed. Liquid yeast is more expensive, but is it better? Fermentation will
likely begin more quickly with liquid yeast; this reduces opportunities for
other organisms to gain a foothold in the must. Great mead can be made with dry
yeast as long as the yeast is still viable and it is activated properly. These
are just a few reasons why it is important to know the alcohol tolerance,
fermentation speed, and special traits when selecting a yeast for your mead.
Lalvin ICV D47
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Type: dry yeast |
Lalvin ICV D47 makes a nice crisp mead that leaves a nice white zinfandel
character. It yields chardonnay buttery flavors and is good for cysers. Be
sure to supplement with yeast nutrients, especially usable nitrogen.
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Ferm temp: 59 - 69f |
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Alc tollerance: 14% |
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Ferm speed: moderate |
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Type: dry yeast |
Lalvin 71B-1122 ferments quickly and completely in a wide range of temperatures.
It is capable of metabolizing high amounts of malic acid and produces a smooth,
aromatic meads that age quickly.
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Ferm temp: 59 - 86f |
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Alc tollerance: 14% |
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Ferm speed: moderate |
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