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71B is another very popular choice. I tend to use that or D47 for most of my meads, but there are a ton of options -- essentially any wine yeast will work, as will most ale yeasts (although they don't have the same alcohol tolerance and can introduce more obvious fermentation character to the mead). Never tried a lager yeast... No matter what yeast you use, ...


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If it tastes good to you, don't change it. If you do want to experiment, there are yeasts recommended for mead. EC-1118 and D-47 are dry yeasts that are commonly recommended. EC-1118 will ferment rather dry with a higher ABV. D-47 will leave slightly more residual sugar and a lower ABV than EC-1118. Both should produce more alcohol than US-05. WLP720 ...



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