Sweet Mead Yeast: One of two strains for mead making. Leaves 2-3% residual
sugar in most meads. Rich, fruity profile complements fruit mead fermentation.
Use additional nutrients for mead making.
Origin:
Flocculation:
Medium
Attenuation: NA
Temperature
Range: 65-75°F, 18-24°C
Alcohol Tolerance: 11%
ABV
Styles:
Braggot
Common
Cider
Cyser (Apple
Melomel)
Metheglin
Open Category
Mead
Other Fruit
Melomel
Semi-sweet
Mead
Strawberry, Cherry,
Peach, etc.
Sweet
Mead
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