Yeast for Specific Mead Types
The following yeast are recommended by Pete for the type of Mead being made. This does not mean that changes or substitutions cannot be made, but they are a good starting point.
D47, 71B – Sweet/Semi-Sweet Traditional and Show Meads
K1-V1116, RC212 – Dry Traditional Meads
71B – berry melomels
K1-V1116 – Cysers (although EC-1118 and D47 well too)
RC-212 – dark grape pyments
DV10, EC1118 – sparkling mead base
K1-V1116, D47 – Metheglins
Rehydrating Yeast
(DO NOT FOLLOW YEAST PACKET INSTRUCTIONS)
EXPLANATION:
- The amount of yeast you use depends on your batch volume and SG
- The amount of Go-Ferm you need depends on how much yeast you use
- The amount of water you need depends on how much Go-Ferm you use
(always measure by weight, invest in a good grams scale)
- Yeast: 2g (1 tsp) per gallon
- GoFerm: 1.25x grams of yeast used
- Water rehyrdation: 20x by weight of Go Ferm (1ml of water = 1g)
Dilute Go-Ferm into measured amount of water as stated above (the hotter the better). When solution reaches 104F, add your yeast and wait 15-20 minutes.
*** Before pitching your yeast, ALWAYS temper the rehydrated yeast with your must until it is within 10F of the must, otherwise, all of the care you took in properly rehydrating your yeast will be ruined by temperature shock.
*** Before pitching your yeast, ALWAYS temper the rehydrated yeast with your must until it is within 10F of the must, otherwise, all of the care you took in properly rehydrating your yeast will be ruined by temperature shock.
Alcohol Tolerance
| Company | Yeast Name |
Dry/
Liquid | Temperature Range | Alcohol Tolerance (%ABV) | Description |
| Lalvin | 71B-1122 Narbonne | Dry |
59-86 °F
(15-32 °C) | 14% | A semi-dry white wine yeast that will enhance fruit flavors and add fruity esters. Can be used with whites, rosés, nouveaus, and concentrates. |
| Lalvin | BM 4X4 Red Wine | Dry | 60-82 °F (16-28 °C) | 16% | A blend of strains formulated for reliability under difficult conditions. Gives a dependable fermentation with increased mouthfeel, and enhances tobacco, cedar, leather and jam characteristics. |
| Lalvin | D-47 White Wine | Dry | 50-86 °F (10-30 °C) | 14% | Leaves a wine very full bodied with enhanced mouthfeel. Accentuates varietal character and contributes ripe tropical fruit and citrus notes. |
| Lalvin | EC-1118 Prise de Mousse | Dry | 45-95 °F (15-25 °C) | 18% | A low foaming, vigorous and fast fermenter good for both reds and whites. It is also ideal for ciders and sparkling wines. |
| Lalvin | ICV-K1-V1116 Motpellier White Wine | Dry | 59-86 °F (15-30 °C) | 18% | A vigorous and competitive fermenter that, because of its neutral effect on varietal character, is very well suited to fruit wines as well as wines to be made from grapes. |
| Lalvin | QA23 White Wine | Dry | 59-89 °F (15-32 °C) | 16% | Portuguese isolate used for production of fresh, fruity, white wines. Will not give structure to a wine, but it excels at focusing the fruit either alone or as part of a blend. |
| Lalvin | RC-212 Red Wine | Dry | 59-86 °F (15-30 °C) | 14% | Ideal for full bodied red wines. Emphasizes fruit and spice notes, accentuates character in red grapes. |
| Red Star | Cote Des Blanc | Dry | 55-86 °F (13-30 °C) | 14% |
One of the most traditional aromatic strains for white wines. An excellent choice for fruity wines.
|
| Red Star | Montrachet | Dry | 54-95 °F (12-35 °C) | 15% | A very good fermenter with regular kinetics. Good alcohol tolerance that is useful in producing dry, full-bodied red and white wines. Excellent choice for oak barrel fermentation. |
| Red Star | Pasteur Blanc (ex Pasteur Champagne) | Dry | 50-95 °F (10-35 °C) | 18% | All-purpose and vigorous, a moderately foaming and sulfite-tolerant strain useful in producing white and red wines. Extremely good fermenter. Very high alcohol tolerance. Recommended for treating stuck fermentations. |
| Red Star | Pasteur Red | Dry | 63-86 °F (17-30 °C) | 15% | One of the best choices for quality red wines. Encourages development of varietal fruit flavors, balanced by complex aromas. |
| Red Star | Premier Curvee | Dry | 50-104 °F (10-40 °C) | 16% | One of the fastest, cleanest, and most neutral of all Red Star wine yeasts. Recommended for reds, whites and especially sparkling wines. Excellent choice for oak barrel fermentations. |
| Vintner's Harvest | AW4 Saccharomyces Cerevisiae | Dry | 68-77 °F (20–25 °C) | 14.5% | Noted for developing powerfully fragrant, full-spice aromatic wines and is a perfect match for Germanic aromatic white wines. |
| Vintner's Harvest | BV7 Saccharomyces Cerevisiae | Dry | 59-86 °F (15–30 °C) | 13% | Ideal for full-bodied, full-flavored dry and sweet white wines. |
| Vintner's Harvest | CL23 Saccharomyces Bavanus | Dry | 46-75 °F (7–24 °C) | 18% | Ideal for crisp, fresh dry white/blush and all sparkling wines. Also for high-alcohol tolerance. |
| Vintner's Harvest | CR51 Saccharomyces Cerevisiae | Dry | 72-86 °F (22–30 °C) | 13.5% | Ideal for light, fruity red wines for early consumption |
| Vintner's Harvest | CY17 Saccharomyces Cerevisiae | Dry | 72-86 °F (22–30 °C) | 15% | Ideal for sweet white/blush and dessert wines from grape and particularly from country fruits and flowers. |
| Vintner's Harvest | MA33 Saccharomyces Cerevisiae | Dry | 64-80 °F (18–27 °C) | 14% | Acid reducing strain excellent for fruity white & blush country wines especially where residual sugars are desired. |
| Vintner's Harvest | R56 Saccharomyces Cerevisiae | Dry | 72-86 °F (22–30 °C) | 13.5% | Ideally suited for rich, full bodied red wines with exceptional flavor complexity. |
| Vintner's Harvest | SN9 Saccharomyces Bavanus | Dry | 68-75 °F (20–24 °C) | 18% | Good choice for high alcohol and fortified wines but also for most country wines, sweet sparkling wines and ciders. |
| Vintner's Harvest | VR21 Saccharomyces Cerevisiae | Dry | 68-75 °F (20–24 °C) | 15% | Ideal for full fruit varietal and country red wines promoting good structure, balance and color. |
| White Labs | WLP700 Flor Sherry | Liquid | >70 °F (>21 °C) | 16% | Develops a film (flor) on the surface of the wine. Creates green almond, granny smith, and nougat characteristics found in Sherry. |
| White Labs | WLP705 Sake | Liquid | >70 °F (>21 °C) | 16% | For rice-based fermentations. Produces full body sake character, and subtle fragrance. |
| White Labs | WLP707 California Pinot Noir | Liquid | >70 °F (>21 °C) | 16% | Produces fruity and complex aromas. An ideal choice for hardy red wine varieties, as well as aromatic whites such as Chardonnay. |
| White Labs | WLP709 Sake #9 | Liquid | 62-68 °F (17-20 °C) | 15–16% | For use in rice-based fermentations. Traditional strain used in Ginjo-shu production because of the yeast’s development of high fragrance components. |
| White Labs | WLP715 Champagne | Liquid | 70-75 °F (21-24 °C) | 17% | Neutral, classic yeast, used to produce sparkling wine, cider, dry meads, and dry wines. |
| White Labs | WLP718 Avise Wine Yeast | Liquid | 60-90 °F (16-32 °C) | 15% | Champagne isolate used for complexity in whites. Contributes elegance, especially in barrel-fermented Chardonnays. |
| White Labs | WLP720 Sweet Mead and Wine | Liquid | 70-75 °F (21-24 °C) | 15% | Less attenuative than WLP715, leaving some residual sweetness. Slightly fruity, a good choice for sweet mead, cider, as well as blush wines, Gewürztraminer, Sauternes, and Riesling. |
| White Labs | WLP727 Steinberg-Geisenheim | Liquid | 50-90 °F (10-32 °C) | 14% | High fruit/ester production. Perfect for Riesling and Gewürztraminer. Moderate fermentation characteristics and cold-tolerant. |
| White Labs | WLP730 Chardonnay White Wine | Liquid | 50-90 °F (10-32 °C) | 14% | Dry wine yeast with moderate fermentation speed. Slight ester production, low sulfur dioxide production. A good choice for all white and blush wines. |
| White Labs | WLP735 French White Wine Yeast | Liquid | 60-90 °F (16-32 °C) | 16% | Classic yeast for white wine fermentation. Slow to moderate fermenter and foam producer. Gives an enhanced creamy texture. |
| White Labs | WLP740 Merlot Red Wine Yeast | Liquid | 60-90 °F (16-32 °C) | 18% | Neutral, low fusel alcohol production. Vigorous fermentation. |
| White Labs | WLP749 Assmanshausen | Liquid | 50-90 °F (10-32 °C) | 16% | German red wine yeast, which results in spicy, fruit aromas. Perfect for Pinot Noir and Zinfandel. Slow to moderate fermenter which is cold tolerant. |
| White Labs | WLP750 French Red Wine Yeast | Liquid | 60-90 °F (16-32 °C) | 17% | Classic Bordeaux yeast for red wine fermentations. Moderate fermentation characteristics. Tolerates lower fermentation temperatures. Rich, smooth flavor profile. |
| White Labs | WLP760 Cabernet Red Wine Yeast | Liquid | 60-90 °F (16-32 °C) | 16% | Moderate fermentation speed. Excellent for full-bodied red wines, ester production complements flavor. |
| White Labs | WLP770 Suremain Burgundy Wine Yeast | Liquid | 60-90 °F (16-32 °C) | 16% | Emphasizes fruit aromas in barrel fermentations. High nutrient requirement to avoid volatile acidity production. |
| White Labs | WLP775 English Cider | Liquid | 68-75 °F (20-24 °C) | Medium-High | Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. |
| Wyeast | 4021 Dry White/Sparkling | Liquid | 55-75 °F (13-24 °C) | 17% | Ferments crisp and dry, ideal for base wines in making sparkling wine. Low foaming, excellent barrel fermentation, good flocculating characteristics. |
| Wyeast | 4028 Red | Liquid | 55-90 °F, (13-32 °C) | 14% | Ideal for red or white wines that mature rapidly with Beaujolais type fruitiness, and for bigger reds requiring aging. Low foaming, low sulfur production. |
| Wyeast | 4134 Sake | Liquid | 60-75 °F (15-24 °C) | 14% | Sake #9 used in conjunction with Koji for making wide variety of Asian Jius (rice based beverages). Full bodied profile, silky and smooth on palate with low ester production. |
| Wyeast | 4184 Sweet Mead | Liquid | 65-75 °F (18-24 °C) | 11% | Leaves 2-3% residual sugar in most meads. Rich, fruity profile complements fruit mead fermentation. Use additional nutrients for mead making. |
| Wyeast | 4242 Fruity White | Liquid | 55-75 °F (13-24 °C) | 12-13% | Produces extremely fruity profile, high ester formation, bready aromas with vanilla notes. |
| Wyeast | 4244 Italian Red | Liquid | 55-75 °F (13-24 °C) | 14% | Rich, very big and bold, well-rounded profile. Nice soft fruit character with dry crisp finish. |
| Wyeast | 4267 Summation | Liquid | 60-90°F, (15-32 °C) | 14% | Produces distinctive intense berry, graham cracker nose. Jammy, rich, very smooth complex profile, slightly vinous. |
| Wyeast | 4632 Dry Mead | Liquid | 55-75 °F (13-24 °C) | 18% | Low foaming with little or no sulfur production. Use additional nutrients for mead making. |
| Wyeast | 4766 Cider | Liquid | 60-75 °F (15-24 °C) | 12% | Crisp and dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears, and other fruit. Allows fruit character to dominate the profile |
| Wyeast | 4767 Dry/Fortified | Liquid | 60-90°F, (15-32 °C) | 14% | Mild toast and vanilla nose. Mild fruit profile with balanced depth and complexity. Very dry finish. Dry red and white wines. |
| Wyeast | 4783 Sweet White | Liquid | 55-75 °F (13-24 °C) | 14% | Produces distinct Riesling character. Rich flavor, creamy, fruity profile with nice dry finish and a hint of Riesling sweetness in the aftertaste. |
| Wyeast | 4946 Bold Red/High Alcohol | Liquid | 60-85 °F (15–29 °C) | 18% | Dominating, strong fermentation characteristics. Ideal for Zinfandel, Pinot Noir, Syrah, or any high sugar must. Good choice for restarting stuck fermentations. |
D-47
Good for hydromels
Saccharomyces cerevisiae cerevisiae
Competitive factor K2
Average alcohol tolerance up to 14%
Short lag phase
Moderate fermentation rate
Optimal fermentation temperature: 15°C to 20°C(59-68F)
Sensitive to low temperatures (below 15°C) in clarified juices
Low requirement in assimilable nitrogen
Low production of acetaldehyde
Low production of volatile acidity
very low final level of SO2 production at the end of fermentation
Low production of H2S
Low foam formation
MLF friendly with Oenococcus oeni bacteria
Average requirement in O2 (necessary for the synthesis of survival factors)
Rehydrate Lalvin ICV-D47 in 5 times its weight of water at 40°C. Let stand for at least 20 minutes then gently stir occasionally to break up any clumps. Add to the must.
Notes:
– The total rehydration duration should never exceed 45 minutes
– Avoid cold shocking the yeast. the temperature drop between the must to be inoculated and the rehydration medium should never be above 10°c (in case of doubt, please contact your supplier or Lallemand)
– It is essential to rehydrate the yeast in a clean container.
– Initial rehydration in must is not advisable.
– The total rehydration duration should never exceed 45 minutes
– Avoid cold shocking the yeast. the temperature drop between the must to be inoculated and the rehydration medium should never be above 10°c (in case of doubt, please contact your supplier or Lallemand)
– It is essential to rehydrate the yeast in a clean container.
– Initial rehydration in must is not advisable.
http://www.lallemandbrewing.com/product-details/lalvin-icv-d47/
EC-1118
Saccharomyces cerevisiae bayanus
Competitive factor
High alcohol tolerance up to 18%
Short lag phase
Fast fermentation rate in a wide pH range
Wide range of temperatures for fermentation including low temperatures (Optimal between 15°C to 25°C)
Low requirement in assimilable nitrogen
Low O2 requirement (especially at low temperature)
Low to average production of volatile acidity
Average SO2 production
Low H2S production
Low foam formation
Rehydrate Lalvin EC-1118 in 5 times its weight of potable water at 40°C/104F. Let stand for at least 20 minutes then gently stir occasionally to break up any clumps. Add to the must.
Notes:
– The total rehydration duration should never exceed 45 minutes
– Avoid cold shocking the yeast. the temperature drop between the must to be inoculated and the rehydration medium should never be above 10°c (in case of doubt, please contact your supplier or Lallemand)
– It is essential to rehydrate the yeast in a clean container.
– Initial rehydration in must is not advisable.
– The total rehydration duration should never exceed 45 minutes
– Avoid cold shocking the yeast. the temperature drop between the must to be inoculated and the rehydration medium should never be above 10°c (in case of doubt, please contact your supplier or Lallemand)
– It is essential to rehydrate the yeast in a clean container.
– Initial rehydration in must is not advisable.
http://www.lallemandbrewing.com/wp-content/uploads/2017/03/ec1118_yeast_0.pdf
71B yeast is a good yeast for pyments and berry melomels. It is also said that 71B is a good
yeast for Metheglins. 71B contributes Esters to a mead.
D47 yeast should be fermented in the 59-68F range per the Scott Labs Handbook 2016, at warmer temperatures it may produce off flavors. D47 is a good yeast for melomels.
Champagne yeasts (e.g., Lalvin EC-1118, Red Star Premier Blanc, and Red Star Pasteur Champagne) are sometimes recommended for traditional meads because they showcase the honey.
D21, D80, D254 and RC-212 are a good yeasts for dark fruits and berries.
RC-212 imparts a spicy note.
DV10 and QA23 are good yeasts for Cysers and Traditionals.
Lallemand Abbaye and CBC-1 are good yeasts for Cysers and impart Chimay beer type esters.
Safale T-58 is another good ale yeast for Cysers (12% alcohol tolerance, 59-75F ferment temperature range) and imparts esters and a somewhat peppery and spicy flavor.
Per Peter Bakulic: yeasts that can be used in tropical climates without temperature control are D21 and Uvaferm 43 preferably, alternately ICV GRE, AMH, K1V-1116 or T306.
D47 yeast should be fermented in the 59-68F range per the Scott Labs Handbook 2016, at warmer temperatures it may produce off flavors. D47 is a good yeast for melomels.
Champagne yeasts (e.g., Lalvin EC-1118, Red Star Premier Blanc, and Red Star Pasteur Champagne) are sometimes recommended for traditional meads because they showcase the honey.
D21, D80, D254 and RC-212 are a good yeasts for dark fruits and berries.
RC-212 imparts a spicy note.
DV10 and QA23 are good yeasts for Cysers and Traditionals.
Lallemand Abbaye and CBC-1 are good yeasts for Cysers and impart Chimay beer type esters.
Safale T-58 is another good ale yeast for Cysers (12% alcohol tolerance, 59-75F ferment temperature range) and imparts esters and a somewhat peppery and spicy flavor.
Per Peter Bakulic: yeasts that can be used in tropical climates without temperature control are D21 and Uvaferm 43 preferably, alternately ICV GRE, AMH, K1V-1116 or T306.
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