Each yeast will have a different amount of alcohol it can tolerate before it no longer ferments. Higher attenuation level = Dry Mead Alcohol ToleranceĪnother determining factor of what type of yeast you should use for your mead is the yeast's alcohol tolerance. If your goal is to make sweeter mead with some of the sweetness left behind, you'd be best off to find yeast that has a lower attenuation level.Īlternatively, if you are looking for a dry mead with a more dry finish, choosing a yeast with a higher attenuation level would be best. One of the determining factors of what yeast you should use for your mead is the amount of residual sweetness you desire in the finished product.Īttenuation is the term used to represent the amount of fermentable sugar the yeast can eat during fermentation.Įach yeast that you may consider using will have its level of attenuation attributed to it. They can enhance the varietal characteristics of the honey and be very predictable.īrewers Yeast for Making Honey Mead Attenuation Level Determines the Mead Sweetness or Dryness These strains are for high gravity fermentation of simple sugars. You could even go as far as using bread or baker's yeast, but yeast strains aimed at fermenting wine, mead, or ciders are preferred as they've been bred with an alcoholic beverage flavor. Most yeast strains available on the homebrew market today should have no issues chewing through the actual sugar content of the mead you are making. One of the beautiful things about making mead is that due to its simple sugar content, the sky is the limit regarding what yeast can be used for fermentation. What kind of yeast can be used in mead making? This guild is to help the home mead makers sift through the many different yeasts available for making honey wine, a.k.a honey meads, sweet meads, dry meads, sparkling meads, fruit meads, and choose the right yeast for brewing mead. As an Amazon Associate I earn from qualifying purchases.You can read my complete affiliate disclosure for more details.
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