Have you used these yeast for meadmaking?

[karst]

Working on a mead fermentation article for Brews note.
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since poll only allows a single response check your favorite.
if you have some extra time send PM with more information
(optimum temps, fermentation speed, if you use a rehydration nutrient
GO-ferm etc.)

[Mashman]

It would only let me vote for one, so I put D47. I have also use EC1118 prise de mousse and 71 B narbonne.

Doug

[Witch Doctor Dale]

I had the same problem.
I use D47, 71B, 1118, 1116, and Wyeast dry amongst a couple others that are not listed.
I will be trying the White Labs Mead Yeast on my next batch.

[MikeK]

In addition to Wyeast dry, which I checked, I have used Wyeast sweet and Red Star dry pasteur champagne.

[Newtonius]

I have had good results with Wyeast sweet mead yeast.

[JE]

Larry, as I think we have previously discussed, I have only used the D47 to this point...I have a few others that I plan on picking up and trying VERY soon!

[karst]

My experence is also very limited but I am familiar with both of these through several meads made by local folks. When judging meads I seem to more easily pick out the Narbonne 71B character in Trad/Show category.

Commonly you see the following yeast selections:

D47, 71B for Sweet/Semi-Sweet Traditional and Show Meads
K1V, RC212 for Dry Traditional Meads
71B for berry melomels


71B will usually create a mead that is a bit "softer" and more "fruity" than D47. Both produce fruity esters when they ferment, but D47 develops more phenolics that will produce a "spicier" or slightly "peppery" character in the mead. That phenolic contribution is enhanced when D47 is used and "sur lie" is incorporated in the aging of the mead, since more of the phenolics are released as the yeast cells break down. D47 also contributes additional soluble polysaccharides that way, which will increase mouthfeel and provide a suggestion of additional sweetness.

I have often noted this peppery quality (D47) in mead flights. Aging on the yeast (sur lie) is still a bit beyond my skill level. Does anyone here attempt this?

My research indicates a lot more goes into yeast selection as meadmakers gain more experience. The true pro's integrate yeast selection into sytle/balance targets and honey/adjunct characters so that it all becomes a single concept. Schramm discussed this preconceptualizing the final result but I think it went over most of our heads at the time.

LOTS of Patience! Want a good Cider start by planting apple trees. Want a good mead start by creating your own strain of bees. (I have been reading Brother Adam's Bee keeping at Buckfast Abbey There was a patient mead maker.