For me it would be S-04. I like both the taste and how it flocculates. About the only thig I don't like about it is that it prefers cooler than room temperature, which limits me to the winter or using a chiller of some kind. I'm trying to figure out whether I absolutely need a chiller, or whether some other dry yeast will suffice.
I'm finding that liquid yeasts are rather time intensive to use, so I'd like to take a break from that and use dry yeast for a while. Liquid yeasts are also more expensive, unless I preserve cultures and make stepped-starters, all of which also takes a fair amount of time that dry yeasts don't require.
What's your favorite dry yeast for making mead, and why? What I'd like to find is one that ferments well at room temperature without generating off flavors and/or losing the honey flavors/aromas.
I'm finding that liquid yeasts are rather time intensive to use, so I'd like to take a break from that and use dry yeast for a while. Liquid yeasts are also more expensive, unless I preserve cultures and make stepped-starters, all of which also takes a fair amount of time that dry yeasts don't require.
What's your favorite dry yeast for making mead, and why? What I'd like to find is one that ferments well at room temperature without generating off flavors and/or losing the honey flavors/aromas.
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