Yeast guide
D47 is the mead classic. Kept cool it produces a rounded, full bodied drink with citrus and stone fruit notes, which is why so many traditional mead recipes reach for it.
The one rule with D47 is temperature: keep it at 20°C or below. Ferment it warm and it produces fusel alcohols, the harsh, hot flavours that take a very long ageing to fade. If you cannot hold a cool ferment, choose 71B or K1-V1116 instead.
It also appreciates proper nutrition in a honey must, which is naturally low in the nitrogen yeast needs, so be diligent with your yeast nutrient. Treated well, it rewards you with mouthfeel that neutral yeasts cannot match.
Traditional meads, white wines with body. Choose it for a traditional mead you plan to age, provided you can keep the fermentation cool.
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