Huge Mead Yeast Test (8 Yeasts) UPDATED VIDEO w/ 20 YEASTS IN DESCRIPTION

[@ManMadeMead]

I HAVE AN EVEN BETTER VIDEO FEATURING 20 YEASTS! CHECK IT OUT HERE: kzbin.info/www/bejne/Y5DWmYmgp798hZY

[@pkelly754]

I'd also like to see you come back to these at a 6 month and one year from now. To see how some have mellowed and cleared with age.

[@Knibrahem]

Yes! This please!

[@Bingo1oo]

Chase this up!!!!! Probably long gone by now!!!

[@zazarays]

It's for Science! *Burp

[@Damiancontursi]

@@paulm7402 Didn't know it could last that long, is there something special in the mead or the way of bottling or storage so it can last that long? I would love to know.

[@Damiancontursi]

@@paulm7402 thank you so much! I'll try doing the same as you. Thank you for the info and the idea.

[@kevin7mckinney]

"I am not ‘chugging beer’ I’m SAMPLING a flight of various meads I created using different yeasts. It’s called a SMORGASHONIGWEIN and it’s elegantly cultural!!!"

[@ManMadeMead]

😂😂

[@MiscMitz]

Very good to know before I jump to mead from wine and cider. Thank you

[@sendadollar1940]

Red Star Yeast Premier Blanc (yellow pack) is > 16% (can hit 18%). Difference in Lavin and Red Star is Redstart likes higher temps than Lavin, so if your room is colder, that may explain why the Lavin products fermented faster. I live in AZ so the Blanc works well with 75 degree room temp.

[@JosephFerris]

Fellow Arizonan here, and I concur. Find Red Star works pretty well for summer room-temp ferments, compared to Lavin. My favorite Red Star variety, at the moment, is Cuvee. Really clean for ciders and cysers, but I have not tried it in a mead, yet.

[@MichaelClark-uw7ex]

I've tried a lot of yeasts and I really get great results with EC-1118 It will tolerate high gravity, it does produce up to 20% ABV it also tends to ferment dry and requires back sweetening, but it never stalls and does not require a lot of nutrients. I also like the K1V-1116, it also has the killer gene so it will eat native yeasts which is great if you use a lot of fruits in your mead. BTW If you mix those all together the K1V will kill off the other yeasts. Red Star Premier Cuvee is very similar to EC1118 and gives great results as well

[@Jake.warren251]

Thank you for putting all of this into one video. It's so much easier to see and understand results this way

[@unvaccinatedstraightguy5327]

I bought lalvin 71D, B47, and 1118, went with 1118. Thank you for posting these videos. I'm a late bloomer. I couldn't have made Mead without you buddy!!! ¡¡¡SKOL!!!

[@ManMadeMead]

I'm so happy I can help!

[@FusionDeveloper]

This video is just for what makes the best young meads/wines (3 weeks). Sometimes yeasts can smell or taste bad when young, but taste amazing when aged. Don't count out "the worst" yet. I'll be looking forward to a "part 2" and possibly "part 3".

You cant make mead in 3 weeks lol

[@jbtravelssolo7596]

@ you very much can with the right yeast it will technically finish. However it just wont taste amazing

[@jbtravelssolo7596]

@ its alcohol made from honey yes it is mead

[@jbtravelssolo7596]

@ what exactly changes the definition of mead for you? same process but it has to age over a year to be called mead for you?

[@jbtravelssolo7596]

@ except after fermentation it is fully cooked. The only difference here is how long it ages. using your analogy it would be like the same meat only 1 is marinated longer than another. its still the same meal

[@johndeeregreen4592]

When I first started out, I was using Red Star. At some point, I got some Lalvin yeast and never looked back.

[@cliftonyates6979]

I'm just starting out, and I'm also using red star

[@johndeeregreen4592]

@@cliftonyates6979, Red Star will get the job done and I would use it, for sure. However, Lalvin has some of the best yeasts, without a single doubt in my mind.

[@wesleyharris3531]

Nice work MMM!! I have always wondered why nobody had a vid with yeast comparisons. I can appreciate all the time and thought that went in to this test. One of the most helpful mead vids I’ve ever watched!! Took lots of notes, and I’m going to try the rogue and 1118. Please don’t mix them!!! Give us an update on taste in 6 or 12 months. So many questions answered, but many more created. Cheers! Will send another donation for you effort!

[@CraigThomas2070]

I love D47 but it takes some time. I rack it twice with three weeks between, then bottle. It doesn't taste right for a year. At that point it will blow you away. When you rack the second time, toss in corn sugar/water to desired sweetness and to top off the vessel. It is incredible.

[@therenaissancewoman2080]

Does the corn sugar/water give it fizz? Is that corn syrup or something else? Do you put in the corn sugar/water just before bottling or while it's just in the second phase?

[@TheRedneckGamer1979]

With Fleischmann's active dry bread yeast you never want to make a completely dry brew, it just kills the flavor, I usually shoot for about 12ish percent so that it has some character and flavor left, it also takes MUCH longer to fall out of suspension and needs more time.

[@ManMadeMead]

Interesting! I’ll have to remember that for next time!

[@hithere4719]

Good to know! I like both sweet mead and bone-dry, spiced mead. Good to know I can tinker for both varieties this early in learning to make wine!

[@colindruce-mcfadden9026]

Great video concept! I'd love a series of these, exploring more yeast options. It's a great resource.

[@NorMandalArms]

I just started my first batch of traditional mead a week ago. I used D-47 that came with my mead brewing kit I got at Christmas. Between your channel and Doin' the Most's I've been binge watching and trying to learn. Thank you for your dedication to the craft and teaching us newbies

[@ManMadeMead]

I'm happy to help!

[@DEIYIAN]

For the sake of science I miss the jar with wild fermentation. Thanks for the good work! Cheers!

[@cheekysaver]

I hope you keep them in the mason jars and come back to them in a few months and retry once they all have cleared. My last bunch of yeast I got were Redstar cotes des blancs and 71B. I tried the cotes in a cranberry wine... made the juice from scratch... amazing stuff. It took a good 2.5 months to clear. I also brewed at cooler temps. I have a bunch of stuff to try in one gallons now.

[@GreenWitch1]

I’d also like to see a comparison after a few months. I think that would be a better representation of each.

[@garyz2043]

You are right. Everything needs time. Cooler temp much better but longer. I wouldn't drink anything cloudy and yeasty unless I'm not going too far from the loo lol

[@Weaf2727]

Excellent and great info. Normally I skip forward on many videos but on this one if you skipped even a second you were likely to miss something important. Great Job.

[@ManMadeMead]

Thank you very much!

[@theroguetomato5362]

Wonderful video. I use EC-1118 for everything but melomels, and for that I use K1-V1116.

[@colindruce-mcfadden9026]

I'm definitely going to try them both out after this. Have you done anything with florals?

[@danielsoutherland3985]

Thanks! Beer homebrewer just discovering meads. This is EXACTLY the type of test I was thinking about doing but you’ve already done the heavy lifting. Think I’ll try the top three to taste test on my own but now I know where to start. Cheers!

[@ManMadeMead]

I've got an even bigger one coming up! Thank you so much for the donation!!

[@danielsoutherland3985]

@@ManMadeMead I’ll keep an eye out for it for sure!

[@LegendSeekerX]

Great video! You had me chuckling every time you said Rogue instead of Rouge :D

[@ManMadeMead]

🤦🏼‍♂️

[@GreenWitch1]

I thought it was rogue as well

[@HornadySetiawan]

He's an X-Men fan, like me. Excuse the guy for Xavier's sake! 😂😍😂😍

[@TaxPayingContributor]

Sorry French speakers, but I am a big fan of the rogue. Detect traps, pick locks, cantrip deception, not just stealing. Rogue

[@MrThebatmanuel]

Ive been using red star premier blanc and mine is a 17 abv with high carbonation.

[@altonlynch5464]

I use the Red star Classique, and it clears up when it's finished fermenting, all the old dead yeast sinks to the bottom of the jar. Takes around 2 weeks to ferment.

[@CalvinGordon]

Great video. Thanks. Did make me laugh a bit with Rogue vs Rouge.

[@Troscoman]

Thats really nice. I already use Red Star... I'm trying that Mangrove yeast, and I'm liking. :)

[@christophermorrow2656]

I have traditionally used the Red Star yeasts in my fruit wines. They are slow fermenting although I didn’t feed them as much as I should have. I have had some batches go three months before they stop fermenting.

[@Handles-R-Lame]

Yeah 2 of my red stars are over 2 weeks primary fermentation and still bubbling strong, i added nutrients in the beginning both have 3lbs of honey in a gallon carboy, 1 plain mead(which is slowly settling down) and the other is a chamomile mead(which is still in a really strong ferment). I live in norcal and temps have been on the high end. I feel the meads in the video was a really short-term fermentation. Ive heard some meads even after the first racking can still ferment unless you kill it some potassium sorbate but some folks just let it run through all available sugars and nutrients while having it age after primary and first racking. Anyways, hope ur mead turns out delicious bro! 🍻

[@stoneguard]

Really helpful! I’m researching what to start with, and it seems like everyone defaults to D-47, but you’ve really got me looking at the Red Star Premiere Rogue now. I definitely like a smoother, sweeter mead, and am not a fan of really hot meads. I couldn’t care less about clarity.

[@yippyo]

Really like this experiment! If you could also kind of mark the flocculation of these yeasts that would be really helpful too.

[@ozoneswiftak]

Aggressive yeast will bubble more. So far what I have tried. What does everyone else think. I'm new. 2 batches going so far. Not done yet.

[@BeardofHoneySoul]

Thanks for doing this! Never thought 71B would go that dry. Great info with yeast. Always wanted to experiment with them.

[@mandypp5522]

Was waiting for u to slur ur words by the end of the video 😀 I found this video very useful. I am yet to make my first batch in the research phase. Thank u

[@Christ0pher1108]

I know I was a little harsh with my comment on the grape mead but I want you to know that you do great work. This is a video I have been waiting for. Such a great video idea and execution. I use Lalvin for everything but now will try RedStar. Thank you so much for all your hard work.

[@extendedp1]

Great video. I wish you had one for cider. Thanks for making this.

[@dwadeweallin17]

Very cool video. Thank you for doing this!

[@ManMadeMead]

Of course! I’m glad I can help!

[@miniaday9202]

I have never made mead before. More of a beer guy. Think i will give it a try. Thank You

[@wva6809]

Did you give it a try?

[@Purpiii]

My first batch going rn is redstar premier rouge and it's been about 3 weeks, still fermenting. I'm gonna start a cyser with lalvin k1-v1116 tomorrow so I'm glad to see it go so much faster than the redstar

[@tntcerveris]

I recently racked my first bach. Since I like the sweet stuff and I didn't had hidrometer, and also wanted something lighter, I did about 1kg honey to a 5ish litter bach and used ale yeast. It is not over but so far it has floral smell and some grassy taste notes reminds me of some french ales or those IPA's that does not have pine taste. Took a good 4 weeks to ferment (It was indoors sweater season) and I am still not sure It is done, but i am looking forward to spring when it will be finished aging.

[@posttenebraslux690]

I use EC-1118 for my mead. It's for Sparkling Wine. My family and my neighbor LOVED it straight out of fermentation, as I was transitioning into aging. At 6 months, my mead should be delicious

[@TheSchmidt3000]

Only ever used the ec1118. Was sold to me as a beginner. Told me it was the hardiest for temp fluctuations and different honey/fruits. Out of maybe ten batches. Only one stalled. Which is 100% my fault. The ginger in the must had potassium sorbate.

[@sheldonnicholl3599]

Would have liked to have seen some Madgrove Jack products like the M05, as well. Great review, overall.

[@Zeldasmojo]

Thanks! I’m about to get started and this is so helpful

[@conn5292]

You should try this same experiment with ale yeasts. I’ve had good results from ale yeasts in the past

[@lilymcalister1825]

THAT sounds like a GREAT idea!! St least I sure will. Thanks for a good Idea!!!

[@VndNvwYvvSvv]

He needs to do at least 2 batches of each at the same time to go firm consistency. A sample size of 1 means little.

[@ryanarmishaw3305]

So excited to watch this video! I'm just 1minute in. Can't wait to see the results. Getting back into mead making and yeast variety is a big question in my mind

[@DaleDuffy]

Taking notes, excellent comparisons MMM...!

[@MattsMistake]

Of these, I've only used 71b and D47. In my experience, 71b is very easy to work with and makes a good mead that's drinkable early on. D47 has worked really well for me, but it seems to need a much longer time to age to really develop, and if it fermented to warm, even longer. I've found that even with great nutrition and low fermentation temps, it still isn't great young.

[@akivarozen2993]

I saw another video where Fleishmans bread yeast was used for mead. Finished out at about 18%.

[@ManMadeMead]

Wow!

[@thebookishbryants]

We have three batches going right now, one with Safale US-05, and the other two are with Red Star yeasts. The Rouge blew right through its fermentation (1.10 to 1.00 in 8 days). The Blanc has gone from 1.12 to 1.027 in 8 days. I am not sure if it is due to our temps being slightly higher in our house (70-73 degrees) or another variable, but I am a big fan of both yeasts dio far as they have left amazing flavors so far! However, I know they have low flocculation so I dread how long it may take to clear. This is an excellent mead video!! Love the channel!

[@ManMadeMead]

I need to try the Safale yeasts at some point!

[@ahmelmahay]

i love your channel very easy to follow

[@jcsftwre]

I had done a cilantro wine with Azteca bread yeast and it got up to 13.6% and I had the same reaction as you did! It was like rocket fuel. But I also done an Apple wine with the same bread yeast that come out around 6.6% and was just fine.

[@Dave_en]

Does the bread yeast really go that high? I thought it would be knocked down once the ABV reaches 10-12%.

[@Dynamo55b]

I greatly appreciate your efforts here sir!

[@seancurry7100]

this is a REALLY cool test to get an idea of how different things can really be just based on the yeast you use. very awesome, thank you!

[@hr936]

After finishing the video, I said hey, I want to know more! I'm sure you skip a lot of topics you want to share with us! Subscribed. Brother, you are awesome.

[@RuffellTube]

This has to be the best mead yeast test and review video ever!!! A real guy, in real world situation, testing using simple methods. Nice Job. I have been using the Red Star Blanc, but I may chose another based on this test.

[@ManMadeMead]

Thank you!

[@aqhan]

Very informative video, thank you. I can't imagine the amount of work that went into making this.

[@erickfoss]

It would be interesting to see a similar test using many yeasts but with different starting gravity points. Then another using various yeasts at different temp ferments. I guess that would require a fermenting fridge though or many of you did more than two temps. I think you would have had better results with the D47 if fermented at a lower temp. Cool experiment! Thanks.

[@julietardos5044]

Great video! I kept thinking that it would've made a good high school science fair project, except for, you know, the alcohol. As others have commented, I am also interested in an update. It's six months out now...

[@lucaschiasson5399]

Have a batch going with fleischmanns bread yeast currently, started about 4 weeks ago. Took a gravity reading today and it's at nearly 13.5 percent ABV, which I wasn't quite expecting

[@ManMadeMead]

Bread yeast can be surprisingly good!

[@shayfulnorjurishambakri8377]

I make wine with ec 1118..its good.now i try to use k1 v1116 for wine..hope the result very good..i from malaysia.

[@therenaissancewoman2080]

This is so helpful to see all these samples. Thank you for doing this!

[@33LEAD]

Nice job on this video. Very informative, thank you.

[@JohnDoe-mx1sq]

In my experience red star likes to sit in the fridge to help the yeast drop out and clear up. It will do it over time in secondary too but much faster in the fridge

[@treyb387]

Dude, you're awesome. I have spent HOURS looking for the BEST CHOICE yeast for my melomels coming up (a pyment, viking blod, and a blueberry one; I may even do a loganberry mead in honor of where I grew up in Buffalo, since Loganberry is HUGE there). You did all the work so I didn't have to, and I loved watching your feedback! Keep the awesome material coming man!

[@ManMadeMead]

I'm so happy I could help!

[@treyb387]

@@ManMadeMead based on what I've read and what you showed I'm thinking of using Lalvin 71B-1122 for a Vikings Blod, a Pyment, and a blueberry mead. Seems like the best yeast for melomels from reviews of many mead brewers.

[@chrisgray4374]

I like the premier classique! Been using it for years. I was just hoping to see the premier cuv'ee as well.

[@s.r.4488]

Great video, Very informative, Kudos on the Guest Room Records glass.

[@ManMadeMead]

Thank you!

[@oldsol7396]

I love a good bench test. Nice work

[@ManMadeMead]

Thank you!

[@themistoklis6237]

Well done. Informative. Nice delivery. I am starting to do meads. I have been using EC1118 for wine. I’ll start my first mead on it but will consider the Rouge for my second batch.

[@ManMadeMead]

Thank you! Best of luck with your brewing!

[@zazarays]

Thx dude. Used the d47 on some ginger beer which turned out decent. I think ill do my first Honey mead with either the Premier Rogue or EC1118. Maybe both.

[@Brettpls]

Great test, what one would you say made the sweetest of the 8 tested?

[@j.ongman5512]

SO educational. Thank you. Subbed

[@pgibney]

You could also do something similar trying beer yeasts to see how they turn out. I remember an article in Zymurgy that said they showed promise and I've had some excellent success with honey heavy beers (hopefully including the 5 gallons of honey saison finishing its fermentation behind me) with a variety of yeasts.

[@ronfroehlich4697]

I made a mead with Belgian ale yeast once that turned out decently.

[@peterolsson8857]

I would like to see a wheatbeer yeast used for mead. Will there be banana and clove esters in the final product?

[@pgibney]

@@peterolsson8857 I made a hefe with honey once and it actually kicked off distinctly Orval-link funk. It was actually commented on at a competition and, apparently, hefe yeast is known to do that with honey.

[@peterolsson8857]

Paul Gibney Fascinating! I might have to give it a try with my leftover honey.

[@anthonycolbourne4206]

Excellent test! Enjoy the fruits of your labor!

[@ManMadeMead]

Thank you!

[@rsa420]

Why not have used M05 by mangrove? Its made for mead

[@ManMadeMead]

I didn’t have it at this time when I made this mead!

[@rsa420]

@@ManMadeMead Fair enough, Whats your thoughts on M05?

[@jeffharbin6269]

Great video! I'd like to see a test like this with same yeast and different types of honey.

[@Xani13]

If City Steading Brews is any inclination, if you want the bread yeast to be sweeter, add about 2oz of raisins to it. If you leave the raisins out, it will be dry.

[@jsaucee1]

(I feel like my mother in telling you) but I still feel compelled to say the yeast is Premiere Rouge (red) as in the french word not rogue. Also it would be cool to see the time it takes the yeast to fall out of suspension for each individual jar. I know that each of those yeast have an optimal temperature range. Do you feel the ones with the poorer performances were well outside these temps?

[@ManMadeMead]

I definitely think that temperature could have changed the results. If I had the ability to do 8 different fermentation temperatures at the same time I definitely would have!

[@jsaucee1]

@@ManMadeMead I think that would be difficult to do but I wanted to make sure you thought about how those yeasts all had different optimal temps that they like. So they all couldn't get what they needed on that shelf so that could make for the different flavor profiles when they are in the best conditions for that particular yeast and also some of those issues do take care of themselves with aging.

[@GreenWitch1]

Most of us home brewers don’t have the ability to brew at different temperatures. It all comes out in the wash as they say.

[@ravendon]

What is the best budget yeast?

[@Pglarsen]

You’re very thorough and good explanations, and I’m not exactly a newbie either. Thanks for doing the groundwork :) cheers

[@ManMadeMead]

Thank you!!

[@christopherbeger5553]

Thank you! this helps so much!!!

[@DostThouEvenDerp5841]

Very good test!! I think what also effects the overall flavor is what honey you choose as well as the ideal temperature each yeast can tolerate. Some will ferment slower or faster at the extreme ends of their temperature range as well so maybe another test is in order to see if temperature makes a big difference. Perhaps use 3 yeasts. 2 mason jars per yeast. Place them in temperatures at the extreme ends of their tolerance (+ or - 5 degrees so they don't die) . So lets say you used the K1-V1116 in 2 separate jars, one stored at 60 degrees and the other at 80+ degrees. Come back when they level out and see what the time difference is as well as the gravity, flavor and aroma.

[@GreenWitch1]

Do it!

[@1FrenchConnection1]

Hey nice experience! I was searching on washing yeast and came across your channel. Some yeast require more nutrients when fermenting. You could add DAP which is diammonium phosphate. This is really used in wineries products. Great out come!

[@Stewbphoto]

Very interesting.. thanks for doing this.

[@erikludwig1474]

Awesome! Any idea if they will age differently as well?

[@jsaucee1]

That is a great point. I was hoping he would keep them going also to see how long the yeasts take to drop out of solution.

[@ManMadeMead]

I'm not sure!

[@ahmelmahay]

yeah you can see by the color od the mead

[@ADKwarriors]

A little late to the video but I would like to say that K1V1116 is a fermenting animal! It does tend to produce more of a flowery dry white wine mead and tends to have very little honey character. I also add it to slow starting ferments because I lack patience mainly. Really appreciate your videos.

[@eduardo43ification]

Thank you! Amazing video

[@RoryDaRed]

I love this! It is really interesting how different it all is. I just made a 32L with bread yeast, cinnamon sticks, whole cloves and sultanas are not much of the flavour has come through but okay overall. Same recipe with 1118 and it was amazing.

[@ozoneswiftak]

The red star I used ended up rocket fuel. In Twenty days. Racking will help remove that dead bottom layer. I'm going to let it sit for awhile. It will end up needing sweetened at the end.

[@emilskriver49]

Super cool and informative vid! :D Would be interesting to see what a naturally fermented mead would be like compared to using these factory yeasts.

[@mytech6779]

I did this with plums and 6 yeasts(all Lalvin) a few years ago, unfortunately life happened shortly after the first racking from fermentors to carboys and they never got tasted. I was able to see the flocculation though, at least one never settled below half of the carboy(checked over a year later) while another packed down to about 1/12th of the carboy height, the others were various levels between. This was also 1.070OG, all fresh "italian prune" plums no sugar or water, some citric-tannic-malic acid mix to hit a target pH typical for wines and a touch of grape tannin for body; pectic enzyme was used to extract more juice. I don't recall for sure if I added yeast nutrient, I vaguely recall giving them a little.

[@mattgiordano6600]

I’ve used the d47 for the first time in a cyser. I’m hoping it will turn out better then the taste you had here! Also just bought some ec1118 gonna try that with a traditional. Thanks for your experiment learned a lot!

[@ManMadeMead]

I'm glad I could help!

[@judsondommer5382]

Matt, I know it’s a year later but what was your experience with the d47 versus the ec118? Would love to hear your experience.

[@jamesthomas8481]

I need Kveik video with a proper starter. Optimal temp, n nutrient stages and how much.

[@johncoronag2868]

Excellent! Video Thank you

[@ManMadeMead]

Thanks for watching!

[@crowjr2]

Really great video, very helpful and great info.

[@ManMadeMead]

I'm happy to help!

[@jbtravelssolo7596]

Hey buddy come back to this and try it again with some of the more interesting yeasts the professionals are using or just more variety of uncommon types. kvek types such as lutra, other white lab, DV10, Omegas, Wyeast and other beer/lager types.. ect

[@buddymc]

Rouge (red) not Rogue. A good review. I use Rouge in blackberry wines.

[@KingOfChaos213]

When i made a bread yeast mead years ago it was fiery in taste and left legs on the glass, it was harsh but got me drunk. I should have let it mellow for a year in bottle but was impatient.

[@energonjunkie]

Any plans to bottle any of it? I'd be really interested to see how they age after six, 12, 18 months, etc.

[@ManMadeMead]

I’m not sure yet!

[@energonjunkie]

I highly recommend it 🙂 I've loved making mead on and off for quite a long time now, whilst I'm enjoying discovering that you can indeed make a tasty young mead it never fails to amaze me just how much ageing can change and improve a brew. Pulling something out of the cellar you made even several years ago and sharing it is a wonderful feeling!

[@Andre2199CE]

I love this channel, your videos rock!!

[@ManMadeMead]

Thank you so much!

[@RyRyWags]

I "must" say this was an awesome video thanks for taking the time to make it!

[@aaronreash814]

I completely agree with you on D47, the look on your face when you tasted the D47 funk said it all of why do they say its a go to for traditional other then its hardy yeast. The first batch and so far only batch ive made has been with D47 cause thats what was tossed into the kit i bought from mid-evil craft fair guy had bees and made mead and sold kits. followed everything from their instructions to yours and others. But in the end the basic traditional ended up with a weird tartness to it. Decided to comment what i could do to augment the flavor but after siting a good year in the fridge it rounding off, still has hints of the funk tho but its manageable.

[@urielxvi]

D47 really needs to be fermented in the mid 50s

[@steveberube7963]

I was just wondering what temp on average would you say these fermented at? Room Temp? I've read D47 gets bad off flavors at warmer temps. I've had success with it in my always cold Pittsburgh basement.

[@ManMadeMead]

These all fermented at 70 degrees!

[@ronfroehlich4697]

I live in the North Side, Steve, and like D47 because it performs well in my chilly basement.