Hi again! Looking for reccomendations for a good yeast that can handle temps in the highs 60s to mid 70s range. I'm using D47 this fall and winter while its colder and temps are easier to maintain, but it would be nice to have something i can use year round, preferably not the EC-1118. Stuff works fast but blows out too much flavor for traditionals, which I would like to start on. Advice?
Quick yeast question.
- Thread starter Edless
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Mid 60's is still a temperature range where you can use almost all yeasts without any problem, but once you get above around 72F many wine yeasts that we use for mead can produce lots of "harsh" higher alcohols and phenolics. One that I've had good luck with in warmer fermentations (72-76F) is ICV-D21. You'll find lots of other folks have also had good luck with D21 remaining neutral and not producing "hot" meads at higher temps.
I can't speak from experience, as I'm using it for the first time currently, and not at high temps, but I believe K1V-1116 has a pretty high temperature tolerance. A pretty low temp tolerance too, actually. Lalvin has it rated from 15 C to 35 C, IIRC, so 59F to 95F, I think.
Maybe someone who has pushed closer to those thresholds can speak to it better, though.
Maybe someone who has pushed closer to those thresholds can speak to it better, though.
K1V-1116 is indeed also a fairly neutral yeast at higher temps, but after using both, I prefer D21 a little bit more for the higher temperature ferments. Of course the only way that you'll know for sure which you prefer is to try both of them in a couple of different batches. As always, YMMV.
Thanks guys! I'm gonna order the 1116 as well as the D21 and see how they both fare; i'll just do some testing in some 1g batches. 
I'll be running a 5g batch with the D47 starting in November when the temperature is chilly still for sure.
In the meantime, I think I see another 5 gallons of modified JAOMs in my future.
I'll be running a 5g batch with the D47 starting in November when the temperature is chilly still for sure.In the meantime, I think I see another 5 gallons of modified JAOMs in my future.
D21 = awesome!
The last batch I did was with D21 and it had spikes up to 78F almost daily, it produced amazing results and is drinkable at only one month of age. I got a great tannin structure (although I fermented with 1oz heavy toast french oak cubes) and a higher perceived acid (which is great for honey because of the low acid content); a small addition of acid may still be nessescary.
The last batch I did was with D21 and it had spikes up to 78F almost daily, it produced amazing results and is drinkable at only one month of age. I got a great tannin structure (although I fermented with 1oz heavy toast french oak cubes) and a higher perceived acid (which is great for honey because of the low acid content); a small addition of acid may still be nessescary.
I've also used DV10 and 71B in the mid 70s with good results.
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