Yeast
GRÜNBERGER
Mead Yeast
Active dried yeast for fermenting honey must and producing mead.
At a glance
Key characteristics
- Yeast strain: Saccharomyces cerevisiae
- Emulsifier: sorbitan monostearate
- Yield: 10–50 L batch
Application and action
Reliable fermentation of honey must
High sugar levels and variations in raw material composition make mead fermentation demanding. Mead Yeast supports a steady process and has a low nitrogen requirement.
Key information
Product specifications
- Brand
- Grünberger
- Type
- active dried mead yeast
- Yeast strain
- Saccharomyces cerevisiae
- Emulsifier
- sorbitan monostearate
- Yield
- 10–50 L batch
- Alcohol tolerance
- up to 18%
- Primary fermentation
- 10 g per 10–50 L
- Fermentation restart
- 10–20 g per 10–50 L
Refer to the current product packaging for the binding dosage, application and safety information.
Prepare the water
Boil 200 mL of water and allow it to cool to 30–35 °C. Use 100 mL of water for each 10 g of yeast.
Rehydrate the yeast
Add a pinch of yeast nutrient and the entire portion of yeast. Stir until fully dispersed, leave for 20 minutes and stir again after 10 minutes.
Add sugar
After 20 minutes, stir in one teaspoon of sugar until dissolved and wait for a clearly visible layer of foam.
Acclimatise the yeast
Add a small amount of honey must and leave approximately 1 cm of headspace for the foam.
Practical note
Adding to the batch
After adding the honey must, clear foaming should appear after approximately 20–30 minutes. Add the active yeast starter to the fermenter. The temperature difference must not exceed 5 °C.
Practical note
High sugar content
For very high sugar levels, use an additional 2 g of yeast per 10 L of batch together with a suitable yeast nutrient.
Practical note
Direct addition
Adding the yeast without rehydration may increase the risk of delayed, weak or incomplete fermentation.
Storage
Storage conditions
Store in a dry, cool place at no more than 20 °C, preferably refrigerated. Use the entire contents after opening. Check the best-before date and batch number on the packaging. For oenological use only; not intended for direct consumption.
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