Four companies – Lallemand (Lalvin), Red Star, White Labs, and Wyeast – produce the vast majority of wine-yeast used by home mead makers in North America. Here’s an up-to-date overview of the yeast strains these firms sell in small packages intended...
Mead is basically a wine, and therefore does benefit from a certain amount of aging. This is not to say that no Meads can be enjoyed within a few weeks of fermentation (see Joe’s Ancient Orange), but even these Meads will improve if given a little time to mature. ...
Siphoning is actually a very important part of brewing and therefore requires a little more attention. It is during the siphoning that things can go horribly wrong if care is not taken. Therefore, please follow the guidelines as closely as possible to...
The Must should now be sitting in a cool location, approximately 65-70°F, away from any light. Some activity should be noticeable within a couple of hours of the yeast addition, but this may take a little longer. Be patient. The yeast are going...
At this point, you should have the following ready to go: Boiled or pasteurized Must (or warm water and honey if using the no-heat method). Additional Ingredients prepared. Rehydrated yeast or prepared liquid Yeast. Sanitized fermentation vessel. Sanitized additional...
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