In my decade of exploration, I have delved into an unconventional yet intriguing aspect of mead making—using bread yeast for mead fermentation as part of my brewing journey.
I’ve witnessed the fascinating evolution of brewing techniques and the various yeast strains utilized to achieve distinct flavors. While traditionally overshadowed by specialized mead yeasts, bread yeast has found its way into the mead-making scene, sparking debates and curiosity among brewers.
Join me on this journey as we uncover the potential and pitfalls of incorporating bread yeast into the art of crafting this ancient honey-based beverage.
Quick Summary
- Any yeast can ferment honey and water into mead, each offering a unique flavor profile, alcohol tolerance, and temperature preference.
- Brewer’s yeast, ale yeast, and even bread yeast are alternatives for making mead, each with its considerations.
- Bread yeast may not flocculate well and may struggle with high ABV. Wine yeast handles higher ABV but may not flocculate as quickly.
Can I use Bread Yeast for Mead?
You can use bread yeast for making mead. While traditional mead yeasts are commercially available and widely used, bread yeast is a viable alternative. It can ferment honey and water into mead, but some considerations exist. Bread yeast may not flocculate (settle) as well as other yeast strains, and it might have limitations in handling very high alcohol by volume (ABV) levels.
If you’re looking for simplicity and experimenting with a unique flavor profile, using bread yeast for mead can be an interesting and accessible option.
Bread yeast compared to common mead yeast
When comparing bread yeast to the five other yeast strains commonly used in mead making, several key distinctions emerge:
1. Lalvin K1V-1116 vs bread yeast
The choice between Lalvin K1V-1116 and bread yeast for mead depends on the mead maker’s goals, experience level, and preferences in terms of flavor, alcohol content, and clarity. However, Lalvin K1V-1116 is known as the best yeast for melomels. Both yeast options offer unique advantages, catering to various mead-making styles.
Lalvin K1V-1116:
- Versatility: Lalvin K1V-1116 is celebrated for its versatility in mead making, offering a wide fermentation temperature range and accommodating various honey and fruit combinations.
- Flavor Profile: This specialized wine yeast tends to produce cleaner fermentations, allowing the distinct flavors of honey and fruits to shine without introducing strong yeast-derived characteristics.
- Alcohol Tolerance: Lalvin K1V-1116 has a high alcohol tolerance, making it suitable for meads with elevated alcohol content. It can ferment up to 18% ABV, providing flexibility in recipe formulation.
- Flocculation: This yeast typically exhibits better flocculation than bread yeast, resulting in clearer meads with reduced sediment.
Bread Yeast:
- Accessibility: Bread yeast is easily accessible and often readily available in households, making it a convenient option for novice mead makers or those seeking simplicity.
- Flavor Profile: Bread yeast can introduce a more rustic and varied flavor profile to the mead compared to specialized wine yeasts. The resulting mead may have subtle bread-like notes.
- Alcohol Tolerance: While bread yeast can ferment mead, it generally has a lower alcohol tolerance compared to Lalvin K1V-1116. This may limit the achievable alcohol content in the final product.
- Flocculation: Bread yeast may not flocculate as effectively as Lalvin K1V-1116, potentially leading to hazier meads that require additional clarification steps.
Comparison:
- Outcome Considerations: Lalvin K1V-1116 is favored for mead makers seeking a clean and well-defined flavor profile, higher alcohol content, and improved clarity. It is a reliable choice for those aiming for a more refined and professionally crafted mead. On the other hand, bread yeast is a suitable option for those prioritizing simplicity, experimentation, and a potentially rustic flavor profile in their mead.
- Skill Level: Lalvin K1V-1116 is often preferred by experienced mead makers due to its predictability and ability to handle a range of conditions. Bread yeast is more beginner-friendly but may require additional attention to achieve the desired results.
- Cost: Bread yeast is cost-effective and widely available, making it a budget-friendly choice. Lalvin K1V-1116, while still reasonably priced, may be considered a slightly higher investment for its specialized characteristics
2. Wyeast 1388 Belgian Strong Ale Yeast vs bread yeast
The choice between Wyeast 1388 Belgian Strong Ale Yeast and bread yeast for mead depends on the desired flavor complexity, alcohol content, fermentation characteristics, and the mead maker’s preferences in terms of clarity. Each yeast offers distinct advantages, catering to different styles and approaches in mead-making.
Wyeast 1388 Belgian Strong Ale Yeast:
- Flavor Profile: Wyeast 1388 is renowned for introducing complex fruity and spicy notes, adding a unique Belgian character to meads. It contributes layers of flavor complexity that can enhance the overall profile of the final product.
- Alcohol Tolerance: This Belgian yeast typically has a moderate to high alcohol tolerance, making it suitable for meads with elevated ABV. It can handle a range of alcohol levels, contributing to the potential for more robust and flavorful meads.
- Fermentation Characteristics: Wyeast 1388 may ferment at a relatively higher temperature, allowing for the development of distinct esters and phenols that define Belgian-style ales.
- Flocculation: The yeast may not flocculate as quickly as some other strains, leading to a longer clarification period. This characteristic can contribute to a cloudier mead.
Bread Yeast:
- Flavor Profile: Bread yeast introduces a more straightforward flavor profile compared to Wyeast 1388. It may contribute subtle bread-like notes but is generally considered neutral in comparison.
- Alcohol Tolerance: Bread yeast usually has a lower alcohol tolerance compared to Wyeast 1388. This may limit its suitability for meads with higher ABV goals.
- Fermentation Characteristics: Bread yeast tends to work at a moderate pace, and its fermentation may be influenced by the conditions of the environment, resulting in a potentially rustic character.
- Flocculation: Bread yeast may not flocculate as effectively as some specialized wine or mead yeasts, potentially leading to hazier meads.
Comparison:
- Flavor Complexity: Wyeast 1388 is chosen for mead makers seeking a more intricate and layered flavor profile, often associated with Belgian-style ales. Bread yeast is a simpler option, suitable for those who prefer a more neutral or subtly rustic taste in their mead.
- Alcohol Content: Wyeast 1388 has the advantage of handling higher alcohol levels, offering flexibility in crafting meads with elevated ABV. Bread yeast may be better suited for meads with lower alcohol content.
- Fermentation Control: Wyeast 1388 demands more precise temperature control due to its sensitivity to higher temperatures, while bread yeast may be more forgiving in varying conditions.
- Clarification: Wyeast 1388’s slower flocculation may result in a hazier mead compared to bread yeast. Additional clarification steps might be needed for a clearer final product.
3. Safale US-05 vs bread yeast
The bread yeast is accessible but lacks the consistent and clean fermentation profile characteristic of Safale US-05. Safale US-05 is known for its neutrality and reliability, allowing the natural flavors of honey and fruits to shine in meads.
Safale US-05:
- Flavor Profile: Safale US-05 is known for its neutral flavor profile, allowing the natural characteristics of honey and any added fruits to shine through without introducing strong yeast-derived flavors. It is often chosen for mead makers who want a clean and crisp result.
- Alcohol Tolerance: This American Ale yeast has a moderate to high alcohol tolerance, making it suitable for meads with varying levels of alcohol content. It can handle a range of ABV, contributing to versatility in recipe formulation.
- Fermentation Characteristics: Safale US-05 ferments cleanly and efficiently, producing consistent results. Its wide temperature range provides flexibility in mead-making, and it generally requires less precise temperature control compared to some other yeast strains.
- Flocculation: Safale US-05 exhibits good flocculation, aiding in the clarification process and resulting in clearer meads.
Bread Yeast:
- Flavor Profile: Bread yeast introduces a simpler and potentially rustic flavor profile to meads. It may contribute subtle bread-like notes but is generally considered neutral compared to specialized wine or ale yeasts.
- Alcohol Tolerance: Bread yeast usually has a lower alcohol tolerance compared to Safale US-05. This may limit its suitability for meads with higher ABV goals.
- Fermentation Characteristics: Bread yeast works at a moderate pace and is relatively forgiving in terms of fermentation conditions. It may introduce a more variable character influenced by environmental factors.
- Flocculation: Bread yeast may not flocculate as effectively as Safale US-05, potentially leading to hazier meads. Additional clarification steps might be needed for a clearer final product.
Comparison:
- Flavor Complexity: Safale US-05 offers a cleaner and more neutral flavor profile, allowing the honey and fruit flavors to take center stage. Bread yeast provides a simpler taste and is often chosen for those seeking a more rustic character.
- Alcohol Content: Safale US-05 has the advantage of handling higher alcohol levels, making it suitable for meads with elevated ABV. Bread yeast may be better suited for meads with lower alcohol content.
- Fermentation Control: Safale US-05 provides more consistent and controlled fermentation due to its cleaner profile and wider temperature range. Bread yeast is more forgiving but may result in a less predictable outcome.
- Clarification: Safale US-05’s good flocculation contributes to clearer meads, while bread yeast may require additional clarification steps for a visually clearer final product.
EC-1118 (Champagne Yeast) vs bread yeast
Bread yeast is a simple option, whereas EC-1118 is chosen for its high alcohol tolerance and efficient fermentation. EC-1118 is favored for sparkling meads due to its ability to handle high ABV levels, a feature not as pronounced in bread yeast.
EC-1118 (Champagne Yeast):
- Flavor Profile: EC-1118 is renowned for its ability to produce a clean and neutral fermentation, allowing the intrinsic flavors of honey and any added fruits to shine without imparting pronounced yeast-derived characteristics. This makes it a popular choice for mead makers aiming for a crisp and dry result.
- Alcohol Tolerance: A notable strength of EC-1118 lies in its high alcohol tolerance, making it well-suited for meads with elevated levels of alcohol content. It excels in fermenting to higher ABV levels, contributing to the potential for drier meads.
- Fermentation Characteristics: EC-1118 exhibits a swift and efficient fermentation process, making it a favored option for those seeking a rapid turnaround. Its adaptability to a diverse range of temperatures provides flexibility and ease in mead making.
- Flocculation: EC-1118 is known for good flocculation, aiding in the clarification process and resulting in meads with enhanced clarity and reduced sediment.
Bread Yeast:
- Flavor Profile: In contrast to EC-1118, bread yeast introduces a simpler and potentially rustic flavor profile to meads. While it may contribute subtle bread-like notes, it is generally considered neutral when compared to specialized wine or ale yeasts.
- Alcohol Tolerance: Bread yeast typically exhibits a lower alcohol tolerance compared to EC-1118. This characteristic may limit its suitability for meads intended to achieve higher ABV levels.
- Fermentation Characteristics: Bread yeast operates at a moderate pace and offers forgiveness in terms of fermentation conditions. The outcome may feature a more variable character influenced by environmental factors.
- Flocculation: Bread yeast may not demonstrate as effective flocculation as EC-1118, potentially leading to hazier meads. Additional clarification steps might be necessary to achieve the desired visual clarity.
Comparison:
- Flavor Complexity: EC-1118 provides a cleaner and more neutral flavor profile, allowing the honey and fruit characteristics to take center stage. In contrast, bread yeast is often chosen by those seeking a more rustic character with subtle bread-like undertones.
- Alcohol Content: EC-1118’s advantage lies in its ability to handle higher alcohol levels, making it suitable for meads with elevated ABV. Bread yeast may be better suited for meads with lower alcohol content.
- Fermentation Control: EC-1118 offers a more controlled and predictable fermentation due to its cleaner profile and swift fermentation. Bread yeast, while forgiving, may yield a less predictable outcome.
- Clarification: EC-1118’s good flocculation contributes to clearer meads, while bread yeast may require additional clarification steps for a visually clearer final product.
71B-1122 Narbonne vs bread yeast
Bread yeast is basic, lacking the ability to enhance fruity esters and provide a round mouthfeel as seen with 71B-1122. 71B-1122 is preferred for melomels, contributing to a well-balanced and smooth mouthfeel, an attribute not as prominent in bread yeast.
71B-1122 Narbonne:
- Flavor Profile: 71B-1122 is favored for enhancing fruity esters and contributing to a well-balanced and smooth mouthfeel in meads. It introduces complexity without overshadowing the natural honey and fruit flavors, making it suitable for those seeking a harmonious blend.
- Alcohol Tolerance: While not the highest, 71B-1122 has a moderate alcohol tolerance, making it appropriate for meads with moderate to slightly higher ABV. It excels in preserving the delicate flavors even in the presence of alcohol.
- Fermentation Characteristics: 71B-1122 ferments at a moderate pace, allowing for a controlled and steady fermentation process. This yeast is known for its ability to add roundness and full-bodied character to the final mead.
- Flocculation: This yeast strain tends to have moderate flocculation, contributing to a clarified yet not overly clear final product.
Bread Yeast:
- Flavor Profile: In contrast, bread yeast introduces a simpler and potentially rustic flavor profile to meads. While it may impart subtle bread-like notes, it generally lacks the complexity associated with specialized mead yeasts like 71B-1122.
- Alcohol Tolerance: Bread yeast usually has a lower alcohol tolerance compared to 71B-1122. This may limit its suitability for meads with higher ABV goals.
- Fermentation Characteristics: Bread yeast works at a moderate pace, influenced by environmental factors, potentially introducing more variability in the fermentation process.
- Flocculation: Bread yeast may not demonstrate as effective flocculation as 71B-1122, which might result in hazier meads. Additional clarification steps could be necessary for visual clarity.
Comparison:
- Flavor Complexity: 71B-1122 is chosen for mead makers seeking a more intricate flavor profile, adding fruity esters and contributing to a fuller mouthfeel. Bread yeast is often selected for its simplicity, introducing a more rustic character with subtle bread-like notes.
- Alcohol Content: 71B-1122 is suitable for meads with moderate ABV, preserving delicate flavors even in the presence of alcohol. Bread yeast may be better suited for meads with lower alcohol content.
- Fermentation Control: 71B-1122 offers a more controlled and predictable fermentation process compared to bread yeast, which may yield a less predictable outcome.
- Clarification: 71B-1122’s moderate flocculation contributes to a clarified yet not overly clear final product. Bread yeast may require additional clarification steps for improved visual clarity.
Conclusion
While bread yeast is a feasible choice for mead making, it lacks the specialized characteristics that make other yeast strains preferred for specific outcomes, such as flavor complexity, efficient fermentation, or high alcohol tolerance. Mead makers may choose yeast strains based on their desired flavor profiles, fermentation characteristics, and the specific attributes they aim to achieve in the final mead.
