Author Topic: WLP099 IN MEAD/METHEGLIN  (Read 2749 times)

Offline BILLY BREW

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WLP099 IN MEAD/METHEGLIN
« on: August 27, 2014, 07:10:04 AM »
Picking up the makings for a mead and was perusing the different yeasts available for it, when I came across this one.
Has anyone used it and what are the flavor characteristics that it has?
Recipe goes something like this for a 6 gallon batch

13lb wildflower honey
5lbs caramelized/burnt wildflower honey
4 cloves
5 cinnamon sticks
4oz sliced ginger

Made my last batch with champagne yeast and didn't much care for the effervescence, though after 14 years it has mellowed quite substantially. Looking for something different.
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KernelCrush

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Re: WLP099 IN MEAD/METHEGLIN
« Reply #1 on: August 27, 2014, 04:53:47 PM »
That's a looong time between batches! Most mead makers use wine yeasts.  I was learned in the beginning that Lalvin 71B is a good choice for when your starting, and I haven't used anything else really except on 2 occasions.  If I were you I'd go over to gotmead.com forums and pose the question.  I don't think they will recommend ale or champagne yeasts unless your doing something pretty specialized.