Exploring the Use of Champagne Yeast in Mead Making: A Journey Towards Sparkling Perfection

Is using champagne yeast in mead making a bad idea? Absolutely not! In fact, if you do it right, you can craft a mead that is very close to a champagne. My experience with a black tea and ginger mead, flavored with champagne yeast, was truly incredible.

The Paramount Importance of Yeast in Mead Making

Doug Richard and Larry all have excellent points. However, I would emphasize that yeast is the most important ingredient in terms of flavor. While not the only factor, yeast significantly influences the final product. Each yeast strain has its own unique flavor profile, with up to 600 different compounds contributing to the fermented beverage. Champagne yeasts are notably "dry" and "neutral" fermenters, meaning they digest a lot of sugars while imparting little flavor.

Understanding Yeast Strains and Their Applications

To achieve your desired flavor envelope, it is essential to understand the characteristics of various yeast strains. A simple web search for "wine yeast chart" will reveal detailed tables for Lalvin, Red Star, White Labs, and Wyeast. Each table explains which yeast is suitable for specific flavor profiles, alcohol contents, and more. Two well-known brands are Lalvin and Red Star, which are freeze-dried, while White Labs and Wyeast offer liquid yeasts. Liquid yeasts provide a wider variety and better performance, although freeze-dried yeasts are more cost-effective and have a longer shelf life.

Specialized Yeasts for Mead Making

Specific yeasts have been developed for mead making, such as Lalvin D-47, White Labs WLP720, and Wyeast 4184 (Sweet Mead) and Wyeast 4632 (Dry Mead). These yeasts are carefully selected to ensure optimal results in mead production. If you're unsure about the desired flavor profile, experimenting with small batches, perhaps 1 gallon or less, is a sensible approach. You can also blend different yeasts to enhance the flavor of your mead.

Champagne Yeast in Mead Making - The Lalvin EC-1118

For those interested in creating a sparkling mead, Lalvin EC-1118 is an excellent choice. Here are its key properties:

I have been making mead for 30 years and have used this yeast more than any other. Other than Lalvin yeast strains, I have not found a superior choice. This yeast is perfect for strong meads up to 15 proof, although I prefer lighter strengths of 8 to 11. Running them at these lighter strengths allows you to prime and achieve sparkling mead.

Conclusion

Using champagne yeast in mead making can open up a whole new world of flavors and possibilities. Whether you are a seasoned mead maker or a beginner, the right yeast strain can significantly impact the final product. By exploring different yeasts and experimenting with blends, you can achieve a mead that is as unique and delicious as champagne.