hist-brewing: Wine yeasts in Mead

John Purdy John_Purdy at Jabil.com
Tue Aug 18 10:58:48 PDT 1998

I recently read an article comparing several different yeasts and their
use in the making of mead. The author reported favorably on the use of
white-wine yeasts except to say that a possible problem is that they
like to flocculate prematurely, which can cause a slow secondary
fermentation and/or maturing process. At that I decided to stick with
ale yeast for small meads and champagne or Mead yeasts for the stronger
stuff. If there is one thing I hate it's premature yeast flocculation.


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