best yeast
- Thread starter NeadMead
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For dry meads I'd recommend, K1V, DV10, R2 and CY3079 from Lallemand.
For sweet meads I'd recommend D47, 71B, RHST, D254 and BA11.
To expand a bit on what Teucer said, champagne yeasts are fine, but beware the Pris de Mousse yeasts (Red Star Premier Cuvee and Lallemand EC-1118) they will impart a bitter/astringent taste to your mead if you are not diligent about nutrient dosing and oxygenation. The bitterness will age out and mellow over time, but it can be quite harsh for a long time.
Cheers,
Oskaar
For sweet meads I'd recommend D47, 71B, RHST, D254 and BA11.
To expand a bit on what Teucer said, champagne yeasts are fine, but beware the Pris de Mousse yeasts (Red Star Premier Cuvee and Lallemand EC-1118) they will impart a bitter/astringent taste to your mead if you are not diligent about nutrient dosing and oxygenation. The bitterness will age out and mellow over time, but it can be quite harsh for a long time.
Cheers,
Oskaar
For Dry Mead, I agree, Champagne yeast works great. You can even prime your mead with corn sugar, just before bottling, to get a sparkling mead.
Check your LHBS for White Labs liquid yeast. I've used their champagne yeast with excellent results. Also, I made a braggot recently using their Belgian Abbey Ale yeast, and it is really, really good!
Check your LHBS for White Labs liquid yeast. I've used their champagne yeast with excellent results. Also, I made a braggot recently using their Belgian Abbey Ale yeast, and it is really, really good!
