Wyeast 4184 Sweet Mead
Species: Saccharomyces cerevisiae
Leaves 2-3% residual sugar in most meads. Rich, fruity profile complements fruit mead fermentations. Use of Wyeast Wine Nutrient Blend is recommended.
Flocculation: Medium
Attenuation: NA
Temperature Range: 65-75F, 18-24C
Alcohol Tolerance: 11% ABV
