Hey,
Has anybody worked with Lalvin's Rhone 4600 yeast? I've tried to do a search for it here on Gotmead but it didn't yield any results.
I've managed to get my hands on D47 and have a great tasting (so far) raspberry mead in secondary but trying to keep it between 15-20 degrees C was a pain. I see however that Rhone 4600 has a slightly wider temp tolerance between 13-22 degrees C which might be more suited to our conditions.
Any problems you had with the 4600? performance? etc
Thanks
Has anybody worked with Lalvin's Rhone 4600 yeast? I've tried to do a search for it here on Gotmead but it didn't yield any results.
I've managed to get my hands on D47 and have a great tasting (so far) raspberry mead in secondary but trying to keep it between 15-20 degrees C was a pain. I see however that Rhone 4600 has a slightly wider temp tolerance between 13-22 degrees C which might be more suited to our conditions.
Any problems you had with the 4600? performance? etc
Thanks