Wyeast 4184 Sweet Mead


SKU# Y4184

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Wyeast 4184 Sweet Mead yeast leaves 2-3% residual sugar in most mead's. Rich, fruity profile complements fruit-mead fermentation.


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Wyeast 4184 Sweet Mead - Mead Yeast

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  • Wyeast 4184 Sweet Mead - Liquid Beer Yeast
Product Details

One of two strains for sweet mead making. Leaves 2-3% residual sugar in most meads. Rich, fruity profile complements fruit-mead fermentation. Use additional nutrients for mead making. Ciders, Cysers, Fruit Wines, Ginger Ale, Cherry, Raspberry, Peach. Temperature Range: 60-75 F. Alcohol Tolerance: 11%.

Additional Information
Support Documents:No
4.5 / 5.0
15 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
Excellent yeast
This is only my 2nd batch of mead, but this yeast is a lot more interesting than the cheap wine yeast I used previously (lalvin 71b). I made a starter and had it on the stir plate 24 hours. For the must I used about 21 lbs of honey in a 6 gallon batch mixed together with some yeast nutrients and energizer - then I pitched the starter and away it went. After 8 days it's almost done with primary fermentation (gravity is at 1.014) and it tastes very nice, with some subtle banana/pineapple characteristics. I'm no mead expert but this stuff is pretty great! This will be my go-to mead yeast from now on. Thanks Wyeast!
January 26, 2016
Performs as Advertised
Didn't use a starter and it got off to a slow start (my fault). Once it started, it fermented very well. Tasted great after only a couple months in secondary. This yeast makes what I would consider a very sweet mead when used with 12 pounds of honey. My wife loves dessert wines so this is what we wanted. The next batch will be for me and I'll probably try the White Labs sweet mead yeast as it has a higher attenuation.
May 27, 2014
A good option.
I did a side-by-side with identical apple juice. One carboy got this 4766 Cider Yeast and the other carboy got 4184 Sweet Mead Yeast. Both produced a good product. The 4766 was a bit more tart and attenuated. The 4184 was rounder and softer with a bit of residual sweetness. Apple flavor and aroma was good with both. Just a matter of preference. For me, I prefer the 4184.
April 28, 2012
Making mead
Yeast started working quickly but not finished fermentation yet.
December 11, 2015
Good - but use a starter
I've used this exclusively, so I don't have any thing to compare it to. But, I really like the soft fruity flavours that it produced. Smooth, sweet, tasty :)I've heard of lots of stuck fermentations, and I've experienced one or two myself. I think the trick is to make a big starter...the liquid package just isn't enough. (and add some nutrient)
June 3, 2012
Hard Cider Yeast
Used this yeast for a hard cider recipe, left just enough residual sugar for my wife to enjoy the cider.
October 21, 2013
Great for cider
I have used this for cider several times, it leaves a little sweetness and the apple flavor intact.
November 17, 2015
Use a Starter!
I used two yeast packets instead of a starter and what a mistake. Fermentation took 48hrs to start, however, it became very active very fast at that point. A 6gal carboy was used for the 3gal batch of sweet mead.
September 24, 2013
A decent choice
I've used it a couple times and it can make a good tasting mead. This yeast takes a long time to finish up and drop clear (at least, that is my experience). None of the packs I used inflated nearly as much as packets of beer yeast that I've used, but were still viable. I keep hearing that 3lbs per gallon of mead is the rule of thumb, if you really want to use this yeast I'd recommend reducing that, maybe even below 2.5lbs.Bottom line: it is a good yeast, use a little less honey in the beginning, use yeast nutrients, and don't use it if you need to be drinking it in 3-4 months.
June 20, 2016
added one packet in my initial batch. after 6 days with no visible activity i added the second packet i bought. two or three days later it was bubbling away and now its been over a month and it tastes fairly well so far. it is quite sweet but it hasn't cleared yet. so far so good.
April 18, 2012
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