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Author Topic: Nontraditional yeast for mead  (Read 847 times)

Offline Steve Ruch

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Nontraditional yeast for mead
« on: September 30, 2022, 06:32:38 pm »
How would a mead fermented with beer yeast turn out?
I love to go swimmin'
with hairy old women

Offline Drewch

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Re: Nontraditional yeast for mead
« Reply #1 on: September 30, 2022, 07:38:38 pm »

People do it all the time.  Just be sure to give it enough nutrient.

https://www.meadmaderight.com/tosna-calculator
The Other Drew

Home fermentations since 2019.

Member at large of the Central Alabama Brewers Society, the League of Drews, and the Veterans of Foreign Wars.

Offline joe_meadmaker

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Re: Nontraditional yeast for mead
« Reply #2 on: September 30, 2022, 08:05:33 pm »
Keep an eye on alcohol tolerance of the yeast as well, and adjust your OG accordingly.  The tolerance level isn't set in stone and you may see a little more or less depending on the yeast (and honey).

Personally I've done this a few times.  My favorite was a batch with just normal clover honey and White Labs American Hefeweizen Ale.  It came in at the tolerance, right about 10% and was absolutely delicious.

Offline Dan Schreffler

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Re: Nontraditional yeast for mead
« Reply #3 on: October 20, 2022, 10:13:55 am »
We use a number of beer yeasts in our commercial meadery.  They perform like wine yeasts if given nutrients and in their temp ranges.  They are a lot of fun to play with and can allow for residual sugar at end without need to backsweeten.  Nice way to have complexity.
Dan Schreffler
Space Time Mead & Cider Works
Dunmore PA