[Sca-cooks] Mead Yeast

[Ian Rocas]

Thanks.


> From: osermart at msu.edu
> To: sca-cooks at lists.ansteorra.org
> Date: Sat, 8 Dec 2007 20:21:58 -0500
> Subject: Re: [Sca-cooks] Mead Yeast
> 
> > In all my time of making mead I have always used Champaign yeast.  The resulting taste is excellent, but I have never had much luck stopping the fermentation process except with refrigeration.  I once tried simply allowing the fermentation process to continue until the alcohol level kills off the yeast, but the result tasted more like bitter lighter fluid than mead.  I have not worked with mead yeast because it is not available locally, but I have heard that allowing the fermentation to continue until the yeast dies works better with mead yeast.  Does anyone have any personal experience with this? 
> > 
> > Rocas
> 
> Rocas, 
> 
> My husband recommends that you visit this website: 
> 
> www.lalvinyeast.com/strains.asp 
> 
> This is the brand of yeast that he uses for his mead.  They have several 
> different varieties with different properties and you can find specifics on 
> each one on their website.  These include both fruit wine yeast options as 
> well as champagne yeast. 
> 
> Also, here's another website with mead recipes and yeast options: 
> 
> www.brewsupplies.com/wine_yeast_profiles.htm 
> 
> This one even gives indications in their yeast profiles as to which are good 
> for mead and which are good for other purposes.  The site also has a lot of 
> good information on brewing chemicals and what they do. 
> 
> You don't have to use something specifically labeled "mead yeast". 
> 
> Best, 
> 
>  -Helena 
> 
> 
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