Yesat for Mead - What is the optimal solution?

Alcohol is not something that naturally exists in the air like oxygen or carbon dioxide; it is created by yeast and other microorganisms through a process called fermentation.

Just as we have our own personalities, so do yeast and microorganisms. They differ in how easily they produce alcohol, the by-products they create, and many other aspects.

That is why, when brewing alcohol, it is incredibly important to decide which organism you ask to do the fermenting. In the world of beer, there are many yeasts suited for each style, and in the world of wine, there are yeasts best for certain grapes or for achieving a specific flavor profile.

Just as you may have heard the term "Kyokai Yeast" (Brewing Society of Japan yeast) in sake brewing, there are various yeast manufacturers around the world, and these yeasts are often named.

So, do yeasts specifically for mead exist in the world? If they do, what kind of characteristics do they have?

Let’s take a look.

Are there companies that specialize in mead yeast?

No, there aren't.
If there are, they are likely so obscure that they don't even appear in the depths of the internet.

What are called "mead yeasts" are generally just single offerings from major yeast companies. Let's look at some specific examples.

Examples of mead yeast

Mangrove Jack's - M05
A New Zealand-based yeast company occasionally used by breweries in Japan. This yeast is said to be suitable for mead because it produces floral esters when fermented at low temperatures and has high alcohol tolerance.
However, they don't provide a specific numerical value for this "high alcohol tolerance." It requires nutrients.

White Labs - WLP720 Sweet Mead/Wine Yeast
A very famous yeast company that deals exclusively in liquid yeast. My impression is that many Japanese breweries use their products. WLP720 has a lower alcohol tolerance than the WLP715 in the same line, topping out at 10-15%.
It also produces some esters, making it quite aromatic, and because of its lower alcohol tolerance, it has the potential to leave some residual sweetness in the final product.

Wyeast - 4184
A yeast company that has become well-known over the last decade or so. It is pronounced "Why-east." Learn the correct pronunciation now so you don't get looked down upon if you get it wrong.
This yeast has a very low alcohol tolerance of 11%, making it suitable for finishing with residual sweetness. They claim it leaves 2-3% sugar in any mead. Really? Haha.
Requires nutrients.

What kind of yeast is considered suitable for mead?

The global consensus on mead yeast seems to be that it should "easily leave residual sweetness" and "produce floral esters."

Intentionally leaving sweetness often involves stopping fermentation midway, but there are, of course, negative side effects to that. Ideally, if you can leave sweetness naturally through your choice of yeast, that would be perfect (there is also a technique of boiling honey to change its sugar composition, but it doesn't always work that well).

Compared to wine yeast, it is often written that yeasts with a high likelihood of stopping fermentation even at 10% are better suited for mead.

What about at ANTELOPE?

As for us, we don't use any of the above.
This is because we produce many items with low alcohol content, such as 8%, so we cannot rely on alcohol tolerance to stop the fermentation.

Instead, we often choose yeasts that "require less chemical nutrient supplementation" or "are easier to bring out fruit aromas."

Recently, Okada-kun has been studying extensively and selecting yeasts from a different perspective, so I'll introduce that in a future post!👆️