Membership questions? Log in issues? Email

Author Topic: Nontraditional yeast for mead  (Read 901 times)

Offline Steve Ruch

  • Senior Brewmaster
  • ******
  • Posts: 1763
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

Online Drewch

  • Brewmaster
  • *****
  • Posts: 670
  • Just this guy, you know?
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.
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

  • Brewer
  • ****
  • Posts: 399
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

  • 1st Kit
  • *
  • Posts: 16
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