Description

Saccharomyces cerevisiae yeast, ideal for fermenting high alcoholic Honey mead wine. These are dry yeast can ferment unpasteurized forest-honey. This mead wine yeast has a very high alcohol tolerance (13-15%) and high-temperature tolerances (20-35 C) making them suitable for Indian conditions as compared to low-temperature European conditions. Dosage 0.5-1gm per liter.

Honey mead is very delicate and requires only a trace amount of spices. Do experiment with rose (petals and hips) and other floral infusions to get a variety of colors and aromas. Possible substitutions ICV-D47

Remember:

1. Remember to hydrate the yeast before adding in 5% sugar solution.
2. Many 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.