What kind of yeast should I use to make mead?

What kind of yeast should I use to make mead?

Lalvin D-47 This white wine yeast is the primary choice for many mead makers. It ferments at a moderate to fast pace with little foaming and is good for medium to dry meads. It tends to accentuate the honey characteristics so it is a good choice for traditional varietal mead.

Can I use regular yeast to make mead?

Can I Use Bread Yeast For Mead? If you can’t find brewing yeast, be it wine yeast, champagne yeast, or ale yeast, you might look at active dry bread yeast to make mead. Bread yeast is perfectly fine to experiment with, you may not get the result you want.

How much yeast do I need for 1 gallon of mead?

NewBee. I recommend pitching 2 grams per gallon when using dry wine yeast. For best results, rehydrate with 1.25gram of Goferm per gram of yeast.

How do you make mead yeast starter?

Boil 6 cups of water with 1/4 tsp of yeast nutrient and 1 Tbs of Dried Malt Extract for 5 minutes. Add 1/2 cup of honey, stir and remove from the heat. Cover the starter and allow it to cool to room temperature.

What is QA23 yeast good for?

Lalvin QA23, selected on soil types from the area of the appelation of Vinhos Verdes in Portuga offers qualities of fermentive security bound to a weak demand in assimilable nitrogen and O2. Lalvin QA23 is an excellent choice for wine styles like Chardonnay, Sauvignon Blanc, Sémillon, Chardonel and Gewürstraminer.

How often should I swirl my mead?

Stirring twice a day is generally sufficient (if you have a fast fermentation, you might want to stir three or four times a day). Stirring does a couple of things: It blows off carbon dioxide, which lowers potential yeast stress, and it adds oxygen to your mead when the yeast can use it best.

Can I use champagne yeast for mead?

Twenty pounds of honey can produce a 16% (or greater) ABV dry mead with champagne yeast or a very sweet 10% ABV sweet mead with ale yeast. For your first dry mead, I recommend using 15 pounds of honey and champagne yeast.

Should you Stir mead while fermenting?

Fermentation. Unlike with most beers, during mead fermentation, you still have work to do. You’ll get best results if you stir the mead during the first third to half of the fermentation. Stirring twice a day is generally sufficient (if you have a fast fermentation, you might want to stir three or four times a day).

Does mead need secondary fermentation?

The goal of secondary fermentation is to settle any sediment (called the “lees”) from the liquid, called the “must.” This can take several months. Just like making cider or beer, several rackings and re-rackings will likely be necessary, until the mead maker is satisfied with the liquid.

How long should 5 gallons of mead ferment?

In my experience it takes pretty much a full 6 weeks to completely finish fermenting, possibly a little less time if it’s warm out or a little more if it’s cold. But 6 weeks is usually a good rule of thumb.

How do you make a yeast starter with Go-Ferm?


  1. Place 6-ounces of potable water with a temperature of 100-104⁰ F in a clean and sanitized container; add 10-gram package of Go-Ferm Protect® for 15-30 minutes.
  2. Now add two 5-gram packages or one 10-gram package of yeast by sprinkling over the rehydrated Go-Ferm Protect®.

How do you use Lalvin K1 v1116 yeast?

ICV-K1 is a proven strain for the fermentation of ice wines. It can also be used for rosé or red wines. To “pitch” (add it to your wine) your yeast you should rehydrate for 20 minutes first: Use room temperature or luke warm good drinking water (filtered and/or boiled) – 50mls for 5gms yeast.

What type of yeast should I use to make mead?

Use white wine yeast to ferment the mead. Yeast is one of the three main ingredients for making mead, so it’s important to choose the right one for your mead. White wine yeast ferments at a fast pace, and accents the honey characteristics of the mead. You can find white wine yeast and other yeasts at brewing supply stores and online.

What do you need to make mead?

You will need some yeast nutrient and fruit to produce the high nitrogen environment in which this yeast flourishes. A strain produced by White Labs that will leave behind a bit of sweetness. You will get around 15% ABV in the finished mead without the alcohol having an overwhelming presence.

How do you sweeten Mead without fermenting it?

To do this you can either cold-crash your mead (bring the temperature down to a temp where the yeast can’t ferment the sugars) or use Potassium Sorbate to suspend the yeast and keep it from reproducing, allowing you to add more honey to sweeten it.

What kind of yeast do you use for melomels?

Lalvin 71B-1122 The 71B-1122 is a red wine yeast, great for cysers and other melomels especially ones using dark fruit like blackberries and cherries. Since it can metabolize maltic acid it produces a rounder, smoother, more aromatic mead that tends to mature more quickly than meads with the other yeasts.