As an expert sommelier and brewer, I have had the opportunity to experiment with various yeasts in mead making. While the use of wine yeasts has long been considered the standard in mead production, there has been a recent trend among both commercial and home mead makers to explore the use of ale yeasts. This departure from tradition has yielded some interesting and positive results.
One of the main advantages of using ale yeast in mead making is the unique aroma and flavor profiles it imparts. Ale yeasts are known for producing fruity and estery flavors, which can add complexity and depth to the final product. This can be particularly beneficial for meads made with fruit additions, as the yeast can complement and enhance the natural flavors of the fruits.
In my own experiments, I have found that ale yeasts can bring out a range of flavors in mead that are not typically associated with wine yeasts. For example, I used an ale yeast with notes of tropical fruit and citrus in a mead made with mango and orange blossom honey. The resulting mead had a delightful tropical aroma and a bright, citrusy flavor that was truly unique.
Another advantage of using ale yeast is the potential for shorter aging time. Traditionally, meads made with wine yeasts require longer aging periods to mellow out and develop their full flavor. This can often result in a waiting time of several months to a year before the mead is ready to be enjoyed. However, with ale yeasts, I have found that the mead can be drinkable and enjoyable in a much shorter time frame. This can be particularly appealing to home mead makers who are eager to taste the fruits of their labor sooner rather than later.
Of course, it is important to note that using ale yeast in mead making is not without its challenges. Ale yeasts tend to have a higher tolerance for alcohol, which means they can continue fermenting even in the presence of higher alcohol levels. This can result in a drier mead with less residual sweetness, which may not be desirable for all mead styles. Careful monitoring of fermentation and the addition of sugars or honey to achieve the desired sweetness level may be necessary.
Additionally, ale yeasts may produce more volatile compounds during fermentation, which can lead to off-flavors if not properly managed. Temperature control and proper nutrient additions are crucial to ensure a clean fermentation and avoid any unwanted flavors or aromas.
While the use of wine yeasts has long been the norm in mead making, the exploration of ale yeasts has proven to be a worthwhile endeavor. The unique aroma and flavor profiles, as well as the potential for shorter aging times, make ale yeasts a viable option for both commercial and home mead makers. That being said, it is important to approach the use of ale yeast with caution and carefully manage fermentation to achieve the desired results.