WLP720 Sweet Mead/Wine Yeast

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.

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Feedback and experiences from previous customers. Want to leave a review of your own?

“Great Stuff”

By: g_man | Date: Nov., 20th 2012 | Beer(s) Brewed: Ginger Root Cyser

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

“Waiting for more honey”

By: Dennis C | Date: Nov., 20th 2012 | Beer(s) Brewed: Mead

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.

“... this batch is just fantastic!”

By: Bill Elwell | Date: Nov., 20th 2012 | Beer(s) Brewed: Mead

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 ...”

By: G | Date: Nov., 20th 2012 | Beer(s) Brewed:

This yeast dropped my mead from 1.084 to 1.000. This is well beyond 75% attenuation.

“The cider is absolutely delicious...”

By: Bryant | Date: Nov., 20th 2012 | Beer(s) Brewed: Cider

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.

“... make sure you ...”

By: Jack Nee