A very high alcohol tolerant yeast suitable for making Mead and all its variants from Honey.
Sorry, this item is currently out of stock. We are ordering weekly, but do not know when it will be available.
A very high alcohol tolerant yeast capable of fermenting up to 18% alcohol in ideal conditions. It will ferment between 95-100% of the available sugars present in your Honey Must and will usually produce a very dry Mead unless you monitor its progress and stop the fermentation when the desired sweetness/residual sugar content is reached.
It can be used to make Mead or any of the Mead based variants such as Pyment, Cyser, Melomel and Metheglin.
Pyment - Mead with added grape juice. Cyser - Mead with added apple juice. Melomel - Mead with added fruit juice other than Grape or Apple. Metheglin - Mead with added herbs and spices.