When it comes to brewing mead, the amount of yeast you use is crucial to ensure a successful fermentation. For a 5-gallon batch of mead, it is recommended to use 2 packets of yeast. This ensures that there are enough yeast cells present to efficiently ferment the honey and achieve the desired alcohol content.
The reason for using 2 packets of yeast is two-fold. Firstly, honey is a highly fermentable sugar source, and it can be quite challenging for yeast to break down all the sugars present. Using a higher amount of yeast helps to ensure that the fermentation process proceeds smoothly and efficiently.
Secondly, yeast viability and activity can vary from packet to packet. By using two packets, you increase the chances of having a healthy and active yeast population. This is especially important if you are using dried yeast, as the viability of the cells can decrease over time.
When selecting yeast for mead, there are a few options available. One popular choice is Lalvin D-47. This yeast strain is known for its ability to ferment mead at a moderate pace, resulting in a clean and well-balanced flavor profile. Another option is Lalvin 71B, which is favored for its ability to enhance fruity aromas and flavors in mead.
As a sommelier and brewer, I have used both Lalvin D-47 and 71B for making mead, and I have been pleased with the results. The choice between the two depends on the desired flavor profile and characteristics you are aiming for in your mead. Both strains can produce mead with an alcohol content of around 14% ABV, which is typical for most meads.
For a 5-gallon batch of mead, it is recommended to use 2 packets of yeast to ensure a successful fermentation. Lalvin D-47 and 71B are popular choices for mead yeast, each offering their own unique characteristics. Ultimately, the choice of yeast will depend on your personal preferences and the flavor profile you wish to achieve in your mead.