hist-brewing: Wine yeasts in Mead

[allotta]

After brewing meads for the last 6 years, and several award winning
meads, I feel I am quite knowledgable about this subjest.
Red Star years make an excellent mead.  I have had success with cote de
blanc, prisse de mousse and montrachet.  However I have heard that
montrachet could give a sulfery taste.
Fermentation temperature is important.  Stay in the 60-70 degree
range.   NO HIGHER.
Use a good yeast nutrient and extra diammonium phosphate (2
tablespoons/5 gallons is a good amount).
Wine yeast wil ferment slowerthan ale yeast, but the slower fermentation
will give a better mead.   Also, LET IT AGE!!!!!  If you get impatient
and drink before 6 months, it will not be at its best.   For mead 1-2
years is best.
I have 3 meads that have been in secondary fermenter for the last 1 1/2
years.  Don't intend to bottle for another 6 months.

Best,     Mark

P.S.  send me a sample.

John Purdy wrote:

> 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.
>
> :-)
>
> Mongo
>
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