Wyeast 4632 Dry Mead
Wyeast 4632 Dry Mead is the best choice for dry mead. Used in traditional dry meads, metheglins, and melomels. Also used for: Dry Ciders, Cysers.
Best choice for dry mead. Low foaming with little or no sulfur production. Use additional nutrients for mead making. Mead, Fruit Mead, Metheglin, Dry Ciders, Cysers. Temperature Range: 55-75 F. Alcohol Tolerance: 18%.
I am in NH USA, and working to develop a mead recipe using combinations of honey (expensive) and Maple Syrup (a plentiful commodity here). I've made honey mead in the past and was somewhat frustrated by the long time for the fermentation to go to dryness, up to 8-12 weeks. Using this yeast, the primary goes from 1.090 to 1.010 in about 3 weeks for a 1 gallon batch. Secondary is needed only for settling and clarifying, 2 or 3 days, then ready for bottling/ageing. Wonderful!
Yeast performed as described. Floc and SG perfect. I am now aging 12 gallons of mead.
This yeast has been great! I've ordered it a couple times now for some pretty hefty braggots and it's done a great job of reaching the exact ABV content I'm looking for. The only thing to note is that every time I've used it, this yeast has taken 48 hours to begin fermentation. Not a problem at all, but it definitely made me nervous the first time using it. Great yeast and I'll be using it again in the future!
Hardly any activity at 24 hours, even with added nutrients. Had to run to my LHBS and get dry yeast for my mead.
Repeated the previous recipe, but added 1/2 cup of lemon juice and 2 Tbs of Pumpkin Pie Spice Mix. Made 6 gallons. I aged it in a carboy for 1 year. I put 5.25 gallons in an oak barrel previously used to age spiced rum where it will sit for another year before I bottle it. The remaining mead is being consumed. It's awesome. So, rack it a few times, if you can hold out, let it age for at least 2 years.