Yeast Strains

One of the most popular mead strains worldwide. Lalvin 71B was originally selected for fruity red wines and rosés but its partial malo-lactic activity (it metabolises some malic acid) makes it exceptionally valuable for fruit meads where sharp acid character is unwanted. It produces stable fruity and floral esters that survive well through conditioning. The 14% ABV ceiling is the key constraint — if your target gravity puts you above this, switch to EC-1118 or K1-V1116. Nitrogen demand is low, making it forgiving under TOSCA 2.0. Source: Scott Labs 2025–2026 Handbook.

Lalvin EC-1118 (also sold as Prise de Mousse) is the world's most widely used sparkling wine yeast and a meadmaking staple. Its exceptional tolerance to alcohol (18%), cold temperatures, and nutrient stress makes it the go-to strain when fermentation conditions are challenging — high-gravity batches, manuka honey (whose MGO compounds inhibit other strains), or stuck fermentation restarts. The trade-off is flavour neutrality: EC-1118 will get the job done but won't add much of its own character. For traditional meads where the honey should shine, this is often exactly what you want. For melomels where yeast-derived fruitiness is desirable, consider 71B instead. Low nitrogen demand; short lag phase; fast fermenter. Source: Scott Labs 2025–2026 Handbook.

K1-V1116 is one of the few commercially available strains with confirmed fructophilic character (enhanced fructose transport capacity). This makes it the strain of choice for high-fructose honey varieties — acacia, tupelo, lavender, sage — where standard strains stall at the 1/3 sugar break. Beyond the fructophilic advantage, K1-V1116 is also the highest ester producer in the Lalvin portfolio, generating significant isoamyl acetate (banana/pear) and other fruity/floral esters. This can enhance or overwhelm a mead depending on the style — it suits aromatic traditional meads and melomels, less so subtler varieties. Low nitrogen demand and broad temperature tolerance (10–35°C) make it operationally easy. Note: low flocculation means the mead will be slow to clear naturally — bentonite or other fining at the end of fermentation is advisable. Source: Scott Labs 2025–2026 Handbook.

Lalvin ICV-D47 is a perennial favourite for traditional and country-style meads. Its high polysaccharide production gives the finished mead a full, round mouthfeel that improves with aging, and it develops pleasant citrus, stone fruit, and spice complexity. The non-negotiable constraint is temperature: D47 produces excessive fusel alcohols (a hot, harsh character that takes years to age out) if fermented above approximately 18°C (65°F). It is best kept in the 15–18°C range throughout fermentation, which can be challenging without temperature control. In a cool cellar or with a fermentation chiller it is excellent. Do not use in summer without temperature management. High flocculation means it drops clear naturally — a significant practical advantage. 15% ABV ceiling. Source: Scott Labs 2025–2026 Handbook.

QA23 was selected at the University of Trás-os-Montes in Portugal and is known for its β-glucosidase enzyme activity, which releases bound terpene aroma precursors. In mead, this translates to enhanced floral and citrus aromatic complexity, particularly with aromatic honey varieties (lavender, orange blossom, linden). Its very low nutrient and oxygen requirements make it a good choice for minimalist fermentation protocols or where aeration is difficult. Clean, fast fermentation to dryness. Less commonly discussed for mead than 71B or EC-1118, but worth considering for aromatic traditional and country meads. Source: Scott Labs 2025–2026 Handbook.

A French bayanus strain selected for sparkling wine, DV10 is a strong, reliable fermenter known for exceptionally low H2S and volatile acidity production — two common off-flavour risks in mead. It shares EC-1118's robustness (18% ABV tolerance, wide temperature range) but is slightly less neutral in character, preserving more varietal character from the honey. A good alternative to EC-1118 when you want reliability without complete flavour neutrality. Rarely discussed in meadmaking communities but underrated. Source: Scott Labs 2025–2026 Handbook.

BC-S103 is Fermentis's mead-focused strain and one of only two commonly available dry yeasts with confirmed fructophilic character (the other being K1-V1116, which is liquid). Its dry format makes it significantly easier to source, store, and pitch for home meadmakers — no liquid yeast handling required. Used extensively in the r/mead community as a K1-V1116 equivalent for acacia and tupelo batches. 18% ABV tolerance and low nitrogen demand make it operationally similar to EC-1118 while offering the critical fructose fermentation advantage. If you are making a high-fructose honey mead and prefer a dry yeast, this is the strain to reach for.

Wyeast 4184 is designed to produce naturally sweet mead by stopping fermentation around 11% ABV, leaving residual fermentable sugars without requiring sulfite/sorbate stabilisation or cold crashing. This makes it valuable for brewers who want an accessible semi-sweet or sweet result without post-fermentation intervention. The constraints are significant: 11% ABV ceiling means you must calculate gravity carefully (lower OG than typical dry meads), and the high nitrogen demand requires full TOSCA 2.0 or equivalent nutrient management to avoid stuck fermentation or off-flavours. Liquid yeast — requires refrigerated storage and timely use. Source: Wyeast Professional Mead TDS 2026.

Wyeast 4632 is a purpose-built dry mead strain and a dependable all-rounder. It ferments cleanly to 18% ABV, similar to EC-1118, but has a slightly warmer character with subtle fruit notes — it is less aggressively neutral than the Champagne strains while still getting out of the way and letting the honey speak. Medium nitrogen demand means standard TOSCA 2.0 or TOSNA scheduling applies without adjustment. A solid default for traditional dry meads when you want a mead-specific strain rather than a repurposed sparkling wine yeast. Source: Wyeast Professional Mead TDS 2026.

WLP715 is White Labs's classic Champagne strain and a neutral, reliable choice for traditional meads where the honey's own character should be the star. It ferments to a very dry finish (70–90% attenuation), tolerates up to 17% ABV, and produces minimal esters or flavour compounds of its own. Low flocculation means it stays in suspension — positive for sparkling mead (less sediment after secondary carbonation) but requires fining if you want a clear still mead. The narrow recommended temperature range (21–24°C) is somewhat warmer than ideal for many traditional meadmakers; if fermenting cooler, fermentation may be sluggish. Source: White Labs Catalog 2025.

WLP720 is White Labs's dedicated sweet mead and wine yeast. Unlike WLP715 which ferments to dryness, WLP720 is selected to leave more residual sweetness, making it more appropriate for semi-sweet and sweet mead styles without requiring full gravity calculations around an ABV wall. It tolerates up to 15% ABV and produces a slightly fruity, soft character that complements floral honey varieties. The practical caveat is that "more residual sweetness" is not precisely controllable — final gravity will depend on must composition, nutrient availability, and fermentation management. For a reliably sweet result, monitor gravity and be prepared to cold crash or stabilise if needed. Source: White Labs Catalog 2025.

Mangrove Jack's M05 is a dry yeast purpose-built for mead production and one of the most accessible strains for home meadmakers — available at most homebrew retailers. It has a wide operating temperature range (15–30°C), reliable fermentation to 18% ABV, and produces a clean, fruity, floral character well-suited to traditional and fruit meads. Medium nitrogen demand; standard TOSCA 2.0 scheduling applies. A good "first strain" for new meadmakers or a solid default when liquid yeast isn't available. Comparable to Wyeast 4632 in role and character.

UVAFERM 43 (and its variant UVAFERM 43 RESTART) is confirmed by Scott Labs to carry the HXT3 gene that confers fructophilic character. It was specifically selected for use in high-maturity grapes where fructose concentration exceeds glucose — exactly the same challenge presented by acacia and tupelo honeys. For stuck fermentation restarts in high-fructose batches, UVAFERM 43 RESTART (the pre-acclimatised version) is particularly effective. Low nitrogen demand, clean neutral character. Less widely available in homebrew retail than Lalvin strains but accessible through winemaking suppliers. Source: Scott Labs 2025–2026 Handbook.

WLP099 is the strain to reach for when making extreme meads — high-gravity sacks (OG 1.150+), bochet-style caramelised meads, or any batch where you want to push ABV well beyond the 18% ceiling of most strains. Rated to 25% ABV. It produces increasing ester complexity as gravity rises, which can add to or complicate the character of the mead depending on style. Requires careful, staged nutrient additions and should not be underpitched. Not appropriate for typical 12–15% ABV traditional meads where its flavour contributions would be out of place. Source: White Labs Catalog 2025. Note: the calculator caps this strain at 22% ABV — the manufacturer rating of 25% is achievable only with advanced step-feeding protocols beyond the scope of a standard TOSCA 2.0 schedule.

For braggots — meads brewed with malt and/or hops — Belgian ale strains add an appropriate layer of complexity without dominating. Wyeast 1388 produces the characteristic Belgian phenolic and fruity ester profile that pairs well with honey and hop bitterness. ABV ceiling of 12% means braggots using this strain should target relatively lower gravity. The spicy, fruity character is welcome in the style but would be intrusive in a traditional mead.

WLP775 is the natural choice for cysers — apple and honey blended meads. It is a classic cider strain that ferments apple sugars dry while retaining the apple fruit character, a combination that is harder to achieve with neutral wine strains. When used in a cyser, the apple aroma survives fermentation much better than with EC-1118 or similar neutral strains. High attenuation (80–100%) means it will finish very dry — adjust honey/apple ratio accordingly if a semi-sweet cyser is the goal. Source: White Labs Catalog 2025.

Kveik strains (traditional Norwegian farmhouse yeasts) are generating significant interest in meadmaking for one reason: they ferment fast at temperatures that would stress or kill any other strain — up to 40°C in the case of Voss. A mead that would take 4–6 weeks with EC-1118 can complete primary fermentation in 5–7 days with Voss Kveik at 35°C. The orange and citrus ester character it produces at high temperatures is distinctive — welcome in bochet and braggot styles, potentially intrusive in delicate florals. At lower temperatures (below 25°C) the esters are suppressed and character becomes cleaner, but the speed advantage largely disappears. An interesting specialist tool rather than a general-purpose mead strain.