DetailsOne of two strains for mead making. Leaves 2-3% residual sugar in most meads. Rich, fruity profile complements fruit mead fermentation. Use additional nutrients for mead making.
- Details & Instructions
Ideal Temperature Range (°F) 65-85F (18-29C) Flocculation Medium Alcohol Tolerance (%) 11 Profile Mead/Cider
5.0 / 5.02 ReviewsGood results after 2 year fermentation and aging on a cyserWould recommend, great finish, 12% ABV. Aromas of Port & Brandy for my particular recipe.December 27, 2016MeadmakerI used this for a true mead, and a melomal... both turned out great. Left some honey, so no need to back sweeten.... ended around 13% ABV, 5 gallon batches, approx. 13lbs honeyMarch 6, 2017Purchased
10 months ago
- Customer Q&A
Browse 2 questions Browse 2 questions and 7 answersCan a dry yeast be used in place of wyeast 4184?BEST ANSWER: Thanks for contacting Northern Brewer. I understand you would like a dry yeast for making mead. You could use Lalvin D-47 (Y102), or Lalvin EC-1118 (Y104) Prise De Mousse for making mead. Just be sure to also get several packets of yeast nutrient because you are going to want to add it several times at 24 hour intervals. Cheers!Is this suitable for 1 gallon batches?BEST ANSWER: I believe it's made for a 5 gallon batch but it won't hurt to over pitch. Just make sure fermentation doesn't get too hot and maybe transfer to a 2ndary fermentor after a month or 2 to avoid autolysis. Or better yet, make a few 1 gallon batches and split it up.