A wine yeast strain that is less attenuative than WLP715, leaving some residual sweetness. Slightly fruity and will tolerate alcohol concentrations up to 15%. A good choice for sweet mead and cider, as well as Blush wines, Gewürztraminer, Sauternes, Riesling.
Feedback and experiences from previous customers. Want to leave a review of your own?
The batch turned out perfect, my 2nd batch ever and it was easy easy! It was a quick fermentation roughly a couple of weeks and it came out stout but not overpowering. Finished a little cloudy but super-clear cleaned that right up. Great Stuff Garrison
I have used your Sweet Mead Yeast in about 3 batches of mead and I have yet to get an inconsistent product or something that I didn't like! I know that I have (unintentionally) changed the recipe and the end result is still the same. There was one batch that I pitched the yeast before the must got to a sufficient temp and that batch turned out low alcohol and very sweet. Still, no complaint and that was my fault. I just wanted to drop you a line and tell you how happy I am with your product. I have two vials of that yeast in my fridge right now just waiting for me to go buy more honey.
I've used this yeast in the past with nice results. However, this batch is just fantastic! I made a 5 gal batch of traditional mead using 14 lbs of honey and a short 15 min boil. Brew day was 8 Feb 09. The OG was 1.110. Jumping several readings later (10 Apr) and the gravity is at 1.024. The mead has a very nice sweet honey flavor...excellent. I'm not complaining, but that's over the anticipated <75% attenuation of the yeast. Thanks. Bill
This yeast dropped my mead from 1.084 to 1.000. This is well beyond 75% attenuation.
I used this yeast to make a batch of cider with 4 gallons of pasteurized apple juice and 4 pounds of brown sugar dissolved in one gallon of water. O.G. was 1.065, 10 days later it was at 1.002! The cider is absolutely delicious, but the yeast attenuated way higher than I expected. Next time I will try an ale yeast with a lower alcohol tolerance to leave it a little sweeter.
I've used this yeast multiple times in different mead recipes. Its my preferred yeast for my orange clove mead. When they say it has a Low Flocculation rate, they are not exaggerating. It frustrates my friends they have to wait so long for the mead to clarify before drinking, but the yeast is worth it. If you want something you can drink fast and young, this is not the right yeast for you. My batches usually top out around 6-7% ABV when using 3-4lbs of honey/gal, although at 6% and 3.33 lb/gal it's still perhaps a bit too sweet. Whether this is a function of temperature fluctuations or acidity from the oranges I use I don't know. If you use this yeast in the winter, make sure you are using a heat belt.
I tried fermenting 5 gallons of pasteurized cider from whole foods with nothing added. This yeast would not drop out from the cider. I thought to let it sit longer but it ended up giving the cider a very yeasty flavor. This may have been from the low gravity, I'm not sure. The flavor at first was great but then yeast flavor destroyed it, I'm sure it makes great mead but not sure about low gravity cider.
I've been using WLP720 on and off for several years, depending on availability in my local homebrew stores. It is my favorite because it gives a high alcohol content (good for aging), retains sweetness, produces no noticeable fusel alcohols, and leaves to no yeasty flavor. However it will sometimes take only 4 weeks to fully ferment, other times it takes as long as 4 months! My OG tends to be between 1.130 and 1.110, and temperature right around 70 F. I provide plenty of fermaid K either all at the beginning of the batch, but have recently tried the staggered method. I've also recently started using the no-heat method rather than 155 F boil for 10 minutes. So far it doesn't seem like changing these techniques makes the mead ferment at any different rate. I've also only recently been using ph testing in my latest batch that has been going for 6 weeks now, OG 1.125, currently 1.145 at 70 F. I'm trying to figure out why the sluggish fermentation at times. Right now the ph appears to be 3.8 but I'm using wine ph strips so that could be off by a little bit. My question is what are the best ph ranges I should aim for when using this strain? And yes, I'm seriously considering getting a digital ph meter ;-) Thank you, -Sean Benjamin
I am brewing my first mead. It came out to 10.1% abv. Your web site states the alcohol tolerance as 15%. Why such a difference?
A lot of things can contribute to the lower alcohol. That percentage is based on ideal conditions for the yeast. Yeast health, oxygenation, nutrition, etc. can all lead to the lower percentage.
Optimum Ferment Temp.70-75°F (21-24°C)