In this brief guide, we are going to answer the question “what is the best yeast for making mead” with an in-depth analysis of the best yeast used for making mead. Moreover, we are going to highlight what is the recipe for making mead and what characteristics of yeast need to be kept in mind.
What is the best yeast for making Mead?
The best yeast for making Mead is Lalvin D-47, Lalvin K1-V1116, Lalvin EC-1118, W yeast 4184, and WLP 720. The main reason behind the selection of these yeasts is that any believers or winemakers’ yeast can change honey into Mead to some extent. Some of the yeasts are extraordinary in this property while some are less Efficient in it.
Best yeast for making Mead
The best yeast for making Mead is going to be discussed here, by reviewing which you can have an appropriate idea about using yeast in your Mead.
The yeast, commonly used for making white wine, is of prime importance to many Mead makers. It is mainly used for making medium and sweetmeats and impacts various characters’ pretty honey that eventually enhances the mouthfeel.
Flocculation with this yeast is thought to be a great idea. In a nutrient-rich environment, it can tolerate 14% alcohol concentration at the temperature range of about 59 to 68 degrees Fahrenheit.
Lalvin K1-V 1116
Another important yeast strain that can enhance the flavor by imparting some floral and fruity notes in wines or other fermented items is Lalvin K1-V 1116. It is commonly used in a lot of fruit or other country wines and can also be a great choice for making Meads. It imparts a certain fruity flavor and aroma to the meat.
Moreover, the east is best at a high nitrogen environment as this use requires a high amount of nutrients for its functionality and is working best at alcohol concentrations of about 16 to 18% and a temperature range of about 59 to 86 degrees Fahrenheit.
Another amazing yeast that can even carry out fermentation at less suitable conditions. It is a champagne yeast that is low foaming, vigorous and fast fermenter. The main feature associated with this kind of yeast is that it can work on both passports as well as bold conditions and is efficient in fermenting all the sugars in your honey. Thus, making the best made. The normal temperature range suggested for working with this yeast is 45 to 95 degrees Fahrenheit with an alcohol tolerance of up to 18%.
W yeast 4184
W yeast is a liquid strain of yeast that has about 2 to 3% residual sweetness in the final Meade product. It normally imparts a fruity flavor to the meat and is best for Mead having a low amount of alcohol in it. The normal temperature range is between 65- and 75-degrees Fahrenheit at an alcohol tolerance of up to 11%.
W yeast 4632
Another liquid strain of W yeast that is suited best for a dry Mead has a comparatively higher alcohol tolerance than that of the W yeast 4184. The normal working temperature is between 55 to 75 degrees Fahrenheit with an alcoholic tolerance of up to 18%.
The yeast that is normally used for fermenting wines has also updated the level of sweetness imparting property. It enhances the flavor of meat by giving some fruity flavors and it works best at a temperature range of about 70 to 75 degrees Fahrenheit with an alcoholic tolerance of up to 15%.
Recipe for making Mead
Take 12 to 18 pounds of honey, half a gallon of dab or bottled water, 1/4 to freeze-dried wine, and champagne or any other yeast.
Most things for starting the fermentation of honey in a plastic bucket with airlocks. You will also need a bottle filler tube, heavy bottles, bottle caps, bottle capper, and a bottle brush or washer.
Sanitize all your equipment before using it.
Take 4 gallons with water up to half and boil them. The main purpose behind boiling is to remove the harsh chlorine molecules from the water. Therefore, boil as much as you can.
Once the water starts boiling, turn off the heat and add honey to the bottles and mix it well. Do not boil the honey as it can lose its aromatic qualities.
When the honey is dissolved in water add u yeast to it After mixing it in lukewarm water having a temperature up to 9200 degrees Fahrenheit.
After dissolving the honey in water, UTI honey water in a fermenter bucket and mix the yeast mixture in it.
Seal the bucket with an air-tight cap and load the mixture to ferment for about two weeks to a month. During fermentation, the carbon dioxide bubbles will escape from the airlock. This is a primary fermentation.
Once the primary fermentation has been stopped, that is the bubbles are not producing anymore, shift the mixture into a secondary fermentation bucket and seal it. Let it age for about four months.
Once the media is completely mature, take clear iced bottles and caps and add this home Brewed honey in these bottles.
Factors for choosing the right yeast for made
Some of the factors that need to be considered while choosing a yeast for you are its alcoholic tolerance, its fermentation temperature range, its nutrient requirements, its flavor profile, and its autolytic properties.
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In this brief guide, we answered the question “what is the best yeast for making mead” with an in-depth analysis of the best yeasts that can be used to make a perfect mead. Moreover, we discussed what is the recipe for making yeast and what characteristics of yeasts need to be considered for choosing the best yeast for mead.