Classic yeast, neutral flavor, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/ strong ales. Can tolerate alcohol concentrations up to 17%. Neutral. Apparent attenuation: >75%. Flocculation: low. Optimum temp: 70°-75° F
This is the only yeast I use for basic mead recipes for over 20 years. Nice fine bubbles and a mild yeasty overtone. Nothing else will do.
J
J.C.
My go to yeast for mead
What? Not sweet mead? Yep. This really makes a great mead. Especially for anything with fruit like a melomel or a high gravity sack strength mead. The other yeasts leave too much residual sweetness for me. Dry. But not too dry. Just amazing. Pair with fermaid o for a strong finish
S
S.M.
Poor fermentation
Started with an og of 1.079 and it completely stopped fermenting at 1.059
Y
Y.
A fine yeast, indeed.
Great all around yeast. This is my go-to yeast when I am brewing something other than beer, like a cider, or a fruit mead. Fermentation is immediate right out of the bottle with no starting ever needed, and it just keeps on chugging until it approaches almost 20%. Not over powering, it really preserves the fruit flavors well, with a heck of a kick. I have never been dissapointed with this yeast. White Labs cultures an outstanding yeast, and this one is no exception.
