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Category
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Submit Date
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8246
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Mead Making
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3/18/2012
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a friend of mine is using a bread yeast to make his mead is this gona produce a good wine or should he use some thing else
| Response From Homebrew Heaven |
That is really a bad idea in my opinion. Particularly when there are quality mead yeasts available. Those are liquid cultures known to produce quality meads.
Some dry wine yeasts are also favored by mead makers. See below for links to the favorites.
ASSOCIATED PRODUCTS
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Champagne Yeast (Red Star)
-- Strong fermenter, with high alcohol tolerance. Ferments musts and fruit juices to dryness. Recommended for yeast for all white wines, some reds, dry white, mead, port, dry cider and for fruit juices. Ferments best at 59-86 deg.F.
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Lalvin #D47 Wine Yeast
-- A low-foaming quick fermenter that settles well, forming a compact lees at the end of fermentation. This strain tolerates fermentation temperatures ranging from 50 deg F to 86 deg F and enhances mouthfeel due to complex carbohydrates.Alcohol tolerance 14%
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Lalvin #K1V-1116 Montpellier Wine Yeast
-- Lavin Premium Grade Wine Yeast - 5 gram packet, sufficient for 5 gallons of juice. Tends to express freshness of the grape or fruit variety, especially in Sauvignon Blanc, Semillon and Chenin Blanc, but also in fruit such as peaches, nectarines and kiwis.
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Wyeast Dry Mead Yeast #4632
-- XL Pack, sufficient for 5-10 Gallons. For dry meads, dry ciders, cysers. Very alcohol tolerant. Low foaming with little or no sulfur production. Has won many awards. Wyeast Champage yeast can be used as a substitute
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Wyeast Sweet Mead Yeast #4184
-- XL Pack, sufficient for up to 10 Gallons. For sweet meads, ciders, cysers, fruit wines, ginger ale, cherry raspberry and peach.. Great honey flavor. Leaves 2-3% residual sugar in most meads.
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