This yeast strain, used in many award-winning meads, is the best option for making dry mead. Little or no sulfur production and low foaming. For mead making, use additional nutrients.
Flocculation: Low to Medium
Temperature Range: 55-75° F
Alcohol Tolerance: approximately 18% ABV
Recommended Styles: Braggot, Dry Mead, Pyment, Spice, Herb or Vegetable Mead, Experimental Mead, Melomel
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