Honey is unique: zero YAN, low nutrient density, no FAN, and a clean sugar matrix that exposes every flaw a yeast produces. Even with fruit, yeast may struggle with the dilution of available nitrogen. This table focuses on yeasts that perform well in mead (dried and wet packages, Beer, Wine, and Yeast designated strains), are commonly sold at homebrew shops, and have well-understood behaviors in honey ferments. I put this together for personal reference and to share with my mead-making friends.
Citation: This list was compiled with web and personal information, but researched and formatted using Google NotebookLM, which uses Gemini AI deep research. Hence, emojis!
Note: “Low YAN yeast” still does not mean “no nutrients needed.” Even low-demand strains require a modern staggered nutrient schedule (TOSNA/TONSA) because honey has ~0 ppm YAN.
🍷 Wine & Mead Yeasts (Lalvin / Lallemand)
Lalvin D47
Attribute
Value
Alcohol Tolerance
~15%
Temp Range
59–68°F (15–20°C)
YAN Requirement
Low (but still run full TOSNA)
Esters
Medium-high fruit (citrus, stone fruit), fuller body
Phenolics
Low
Hâ‚‚S Risk
Medium if run hot or underfed
Flocculation
Medium
Honey Behavior
Rounds out the mouthfeel; can create buttery notes if >68°F. Keep temps controlled.
Best Uses
Traditional mead, melomel, metheglin, semisweet/sweet meads
Lalvin 71B-1122
Attribute
Value
Alcohol Tolerance
~14%
Temp Range
59–72°F (15–22°C)
YAN Requirement
Low
Esters
High fruit esters; softens acidity (malic reduction)
Phenolics
Low
Hâ‚‚S Risk
Medium-low
Flocculation
Medium
Honey Behavior
Very “juicy,” creates soft round fruitiness; extremely popular for melomels and modern-style sweet meads.
Best Uses
Melomel, session fruit meads, hydromels, semisweet meads
Lalvin EC-1118
Attribute
Value
Alcohol Tolerance
Up to 18%
Temp Range
50–86°F (10–30°C)
YAN Requirement
Low
Esters
Low/neutral
Phenolics
Very low
Hâ‚‚S Risk
Very low; very forgiving
Flocculation
High
Honey Behavior
Extremely clean; great for very dry or high-ABV meads. Strong fermenter.
