Suitable for all styles of mead.
Attenuation: Very High (95 – 100%)
Flocculation: High 4/5
Alcohol Tolerance: 18% v/v
Usage Directions: Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 15-30 degrees C (59-86 degrees F).
Storage Recommendations: Store in the fridge.
Saccharomyces cerevisiae yeast is the one that is ideal for fermenting high alcoholic Honey mead wine. These are dry yeast and can ferment unpasteurized forest honey.
Honey mead is very delicate and requires only a trace amount of spices. Also, do experiments with rose (petals and hips) and other floral infusions to get a variety of colors and aromas. Possible substitutions ICV-D47
- Remember to hydrate the yeast before adding in 5% sugar solution.
- Most commercial honey is adulterated with inverted syrup or rice syrup which makes nail polish smelling wines. Try to collect fresh unprocessed honey from a trusted source.