The Magic of Using Champagne Yeast in Mead Brewing

The Magic of Using Champagne Yeast in Mead Brewing

Mead, also known as honey wine, is an alcoholic beverage made from fermented honey and water. It has been around for thousands of years and has been enjoyed by people all over the world. Each region and culture has its own unique take on mead, but one thing is certain: the key to making a great mead is the yeast. One type of yeast that has become increasingly popular in mead making is champagne yeast. In this article, we will explore the magic of using champagne yeast in mead brewing.

What is Champagne Yeast?

Champagne yeast is a type of yeast strain that is used in the production of champagne, as well as other sparkling wines. It’s known for its ability to withstand high alcohol levels and produce a clean and crisp flavor profile. Champagne yeast is a type of Saccharomyces cerevisiae yeast, which means it is a single-cell organism that consumes sugar and produces alcohol and carbon dioxide.

Why Use Champagne Yeast in Mead Making?

One of the main reasons to use champagne yeast in mead making is its alcohol tolerance. Meads can have a higher alcohol content than beer or wine, and champagne yeast is capable of fermenting to higher alcohol levels. This means that champagne yeast is able to fully ferment the honey and produce a dry mead with a higher alcohol content.

Another reason to use champagne yeast in mead making is its clean and crisp flavor profile. This yeast strain is known for producing a neutral flavor profile, which allows the other ingredients in the mead to shine through. This is especially important in meads where the honey is the star of the show.

Champagne yeast also produces a lot of carbon dioxide during fermentation, which can help to prevent oxidation and keep the mead fresh. Additionally, champagne yeast is a strong fermenter, which means it can help to prevent bacterial infections and other spoilage organisms from taking hold during the fermentation process.

How to Use Champagne Yeast in Mead Making

Using champagne yeast in mead making is fairly straightforward. The first step is to select a good quality champagne yeast strain that is appropriate for the style of mead you want to make. There are many different champagne yeast strains available, each with their own unique characteristics.

Once you have selected your yeast strain, the next step is to prepare your must. The must is the term used for the honey and water mixture that will be fermented. It’s important to use high-quality honey and filtered water for the best results. You can also add other ingredients, such as fruit or spices, to flavor the mead.

After preparing the must, the yeast is then added to the mixture. It’s important to rehydrate the yeast before adding it to the must, as this will help to ensure its survival and improve its fermentation performance. Once the yeast has been rehydrated, it can be added to the must and the fermentation process can begin.

During fermentation, it’s important to monitor the temperature and other conditions to ensure a healthy fermentation. Champagne yeast prefers to ferment at cooler temperatures, so it’s important to keep the fermentation vessel in a cool and dark location. The fermentation process can take anywhere from a few weeks to a few months, depending on the desired alcohol content and flavor profile.


Champagne yeast is a magical ingredient that can help to take your mead making to the next level. Its ability to withstand high alcohol levels, produce a clean and crisp flavor profile, and prevent spoilage make it an excellent choice for mead makers looking to create a high-quality product. By following the steps outlined in this article, you can use champagne yeast to create delicious and complex meads that will impress even the most discerning palate. So why not give it a try and see just how magical champagne yeast can be in mead making?

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