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Wyeast 4632 Dry Mead

SKU# Y4632

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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.


Availability: Out of stock

Wyeast 4632 Dry Mead - Mead Yeast

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  • Wyeast 4632 Dry Mead- Liquid Beer Yeast
Product Details

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%.

Additional Information
Support Documents:No
4.0 / 5.0
4 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Stars
Didn't do the job
Hardly any activity at 24 hours, even with added nutrients. Had to run to my LHBS and get dry yeast for my mead.
April 1, 2016
Response from Northern Brewer
Thanks for the review. We recommend giving 72 hours for a yeast to start fermenting. Fermentation may not be apparent right away so it is important, I know, to be patient. Let us know if we can help, of course, happy to help so consider contacting customer service! Cheers! James J.
November 21, 2016
Northern Brewer
2nd Batch
just recieved 1.2 kettle delivery was amazing fast. received the kettle packaged very securely, the thing is built like a tank, way beefier than the b-classic we have been using. got the 10 gallon for biab 5 gallon batches. silicone handle covers are a great touch along with the graduated gallon marks. would absolutly recommend to anyone
April 27, 2015
2nd Batch
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.
April 27, 2015
Dry Mead
I used 15 lbs of honey, 4632 Wyeast and a couple of tablespoons of yeast nutrients. I fermented it for several weeks in my primary fermentor and siphoned into a 6-gallon carboy where it sat for about 4 months before I bottled it because I needed the carboy for a batch of Merlot. The mead was cloudy until it was almost 12 months old. Next time, I intend to leave it in the carboy until it clears. Presently, the mead is about 18 months old, crystal-clear and totally spectacular. I suspect that the mead will taste even better as it ages, so I intend to let the next batch age two years before serving.
February 26, 2014
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Browse 2 questions Browse 2 questions and 1 answer
How big of a batch is one pack good for?
A shopper on Dec 28, 2017
BEST ANSWER: I’ve used it for up to 5 gallons. 16-17% abv potential
What yeast strains or strains are in this?
A shopper on Dec 26, 2017

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