Airgead
Ohhh... I can write anything I like here
- Joined
- 6/4/05
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- 3,651
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71B...Same as I use for a dry mead.
Thing with a mead is that its all simple sugars so pretty much any yeast will ferment it out dry unless you go over the yeasts alcohol tolerance or stop it early some other way.
the advantage of 71B is that it has a fairly low tolerance (13%) so if I want a dry mead I aim for 13% or lower. If I want a semi sweet I am for 14-15% and if I want a sweet on I aim for 15% or higher. The mead ends up around 13% (give or take a little) and the remainder of the sugar is left to sweeten the mead.
Same technique works for any yeast but as a lot of wine yeasts will tolerate 16% or more, it makes for a very strong mead if you want to max the yeast out. That's likely to put your missus to sleep before it has the desired outcome. Unless your desired outcome is to put your missus to sleep in which case go for it.
Cheers
Dave
Thing with a mead is that its all simple sugars so pretty much any yeast will ferment it out dry unless you go over the yeasts alcohol tolerance or stop it early some other way.
the advantage of 71B is that it has a fairly low tolerance (13%) so if I want a dry mead I aim for 13% or lower. If I want a semi sweet I am for 14-15% and if I want a sweet on I aim for 15% or higher. The mead ends up around 13% (give or take a little) and the remainder of the sugar is left to sweeten the mead.
Same technique works for any yeast but as a lot of wine yeasts will tolerate 16% or more, it makes for a very strong mead if you want to max the yeast out. That's likely to put your missus to sleep before it has the desired outcome. Unless your desired outcome is to put your missus to sleep in which case go for it.
Cheers
Dave