When it comes to choosing the best yeast for making mead, there are several factors to consider. The yeast you use can greatly influence the flavor, aroma, and overall quality of your mead. One of the most popular choices among mead makers is Lalvin D-47.
Lalvin D-47 is a white wine yeast that is highly regarded in the mead making community. It is known for its ability to ferment at a moderate to fast pace, which can be advantageous for mead makers who want their mead to be ready in a relatively short amount of time. This yeast also has the advantage of producing little foaming during fermentation, making it easier to work with.
One of the reasons why Lalvin D-47 is so popular is because it tends to accentuate the honey characteristics in mead. This makes it a great choice for traditional varietal meads, where the goal is to highlight the unique flavors and aromas of the honey used. The yeast helps to bring out the natural sweetness of the honey, resulting in a mead that is medium to dry in sweetness.
I have personally used Lalvin D-47 for making mead and have been very pleased with the results. The fermentation process was smooth and the yeast performed consistently, resulting in a mead that had a clean and crisp flavor profile. The honey flavors were well-preserved, and the mead had a nice balance of sweetness and acidity.
It is worth noting that while Lalvin D-47 is a great choice for many meads, it may not be the best option for all styles. If you are looking to make a sweet or dessert-style mead, you may want to consider using a different yeast that can tolerate higher levels of residual sugars. Additionally, if you are making a melomel (a mead with fruit), you may want to choose a yeast that complements the flavors of the fruit.
Lalvin D-47 is a highly recommended yeast for making mead. Its moderate to fast fermentation pace, low foaming, and ability to accentuate honey characteristics make it a favorite among mead makers. However, it is important to consider your specific mead style and desired flavor profile when choosing a yeast, as different yeasts can produce different results.