Mead (cyzer) yeast

[MarkKF]

Just made my first cyzer. I used cider yeast cuz cider is what I do and had plenty on hand. After all there is Apple juice in cyzer.

So what yeast do most people use when making mead, cyzer and melomel? I've read a lot of recipes with wine or champagne yeast. But that's how I started cider and have since moved on.

I prefer dry yeast packets if that's possible.

 

[dmtaylor]

Cote des Blancs. It is clean, easy, predictable, always excellent, and finishes slightly above bone dryness.

 

[MarkKF]

Cote des Blancs. It is clean, easy, predictable, always excellent, and finishes slightly above bone dryness.

How low a F.G. are you getting? The data sheet says high nutrient req. Does it get stuck in mead of cider with low nutrients?

 

[bernardsmith]

I use 71B in all my meads and ciders (and cysers). I treat all meads as if they are low in nutrients and will add DAP a few hours after I pitch the yeast. Not had any problems with stalled fermentation or sulfur hydroxide

 

[dmtaylor]

How low a F.G. are you getting? The data sheet says high nutrient req. Does it get stuck in mead of cider with low nutrients?

Nope. I use no nutrient. No problems. Takes 'er down to mid 0.990s if you don't knock out the yeast with something else first.

 

[Maylar]

Nope. I use no nutrient. No problems. Takes 'er down to mid 0.990s if you don't knock out the yeast with something else first.

You don't consider 0.990's "bone dry"?

 

[MarkKF]

You don't consider 0.990's "bone dry"?

I do. I prefer 1.000-1.004

 

[dmtaylor]

Yeah, you're probably right. That's why I remove the yeast with gelatin before it goes that low. Aim for 1.005-1.010, then hit with gelatin and cold. That's what I *really* do.