Yeast selection – some say it makes a difference in the final taste, while others who have years experience of home winemaking claim it does not – at least not noticeable after a few years, to the average home winemaker. John Iverson once wrote:

“Much has been written about the different flavor characteristics that various strains of yeasts impart. Differences undoubtedly exist immediately after fermentation, and they matter greatly to a commercial winery not wanting to tie up its fermentation capacity too long and wanting its wines to be marketable as soon as possible. But the differences are minor from the home winemaker’s viewpoint.”

Well, I have an interesting observation about mead and yeast selection that goes beyond taste. In January of 2007, I started two different batches of mead, using the same recipe. Same amount of honey (the honey came from the same pail too) and same water. The only difference was that in one, I used Lalvin EC-1118 yeast while in the other, I used a vial of “Sweet Mead Yeast” (#WLP720), the liquid yeast from White Labs.

After racking them both several times, they have been bulk aging in the carboy. I was thinking of bottling them today. I haven’t really paid much attention to either one in about 18 months other than ensuring the airlocks are correctly filled with water.

Today, here are the differences:

Color:
The mead fermented with the Lalvin EC-1118 is several shades darker than the one fermented with the liquid sweet mead yeast. I have no idea what would have caused this darker shade. It’s not as noticeable in the glass, but is very noticeable in the carboy. There was some sediment on the bottom of both carboys, and the color of the sediment was considerably different, with the liquid yeast mead a light beige colour. The sediment in the other carboy was a dark brown colour.

Specific Gravity:
As I expected, the sweet mead yeast finished off higher at 1.001 while the mead fermented with Lalvin EC-1118 finished at 0.998. I thought it might even go a bit lower than that.

Flavor:
It’s hard to describe the flavor of either of them at this point – I’ll have to think more about it and see what I think I’m tasting. But, the flavor of the drier mead is definitely more complex with more mouth feel too. The sweeter mead is pleasant – but not as intriguing, if you know what I mean.

Alcohol:
Using my “vinometer,” which is not the most accurate way of determining ABV (how I’d love to own an Ebulliometer!), the dry mead is 14% while the other is 11%. That may be pretty close – the starting SG of both was about 1.110.

Thoughts:

I expected there would be some differences in the taste and aromas, but was not expecting the very noticeable difference in colour. I’m not certain it’s due to the yeast – perhaps someone else might postulate some theory or explanation?

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