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.