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Tupelo yeast suggestions

I’m having a mead making party this Sunday.

I have 60 lbs of tupelo honey. :lol:

Never used Tupelo honey and would appreciate yeast and recipe suggestions.

David

I would heartily suggest using Tokaji (aka Tokay) yeast for a truly incredible mead (especially with Tupelo honey which, to me, is the king of all honey varieties). Problem is you might not be able to source any Tokaji yeast by the weekend …I don’t know of any US company that carries it anymore and the only other sourced I’ve found are European. :cry:

I’ve made a few batches using flor sherry yeast, and they came out quite wonderful. If you’re making a strong mead for aging, this is one yeast to definitely consider. The sherry character really enhances strong meads. That strain should be fairly easy to find.

Professor,

Wyeast list their strain 4242 as Tokay yeast.

http://www.wyeastlab.com/rw_styledetails.cfm?ID=304

or

Do you have a source that would overnight some Tokay yeast from across the pond?

If not could you direct me where to purchase some flor sherry yeast?

[quote=“dbeyer”]Professor,
Wyeast list their strain 4242 as Tokay yeast.

http://www.wyeastlab.com/rw_styledetails.cfm?ID=304

or
Do you have a source that would overnight some Tokay yeast from across the pond?
If not could you direct me where to purchase some flor sherry yeast?[/quote]

WOW. That must be something new…I didn’t know about this. I wonder if it’s an actual Tokay yeast or if they’re recommending it merely as a substitute? Either way, you’d be likely be better off with that than the European sources…they all seem to carry only the dried version. A google search will turn up a few suppliers in the UK, Austria, and Germany. Problem is, contacting them revealed that they had very little interest in shipping to destinations outside of the EU.

WhiteLabs has Flor Sherry, by the way…WLP700
http://www.whitelabs.com/yeast/wlp700-flor-sherrry-yeast

Professor,

Thanks!

I ordered the wlp700, Wyeast 4242 and some other strains for the wildflower honey guys that will be attending.

Do I use the wlp700 as secondary fermentation as White labs suggests or in the primary?

Also, I see you are only 4 exits away, if you have any interest in stopping by, pm me for the address.

Were going to brew about 120 lbs of honey total, have larger on tap and 2 outdoor 50" TVs for football.

:cheers:

David

I recently acquired 20 pounds of tupelo honey and was planning to use either the Wyest 4242 yeast mentioned below, OR 71b.

What is the target specific gravity I should use (ie: ratio of water to honey)?

Searching the internet I get different advice and often the author mentions they are a beginner.

I, too, am a beginner (with mixed results) and am seeking to learn from experienced mead-makers (especially as this was very expensive honey).

I am looking for a balanced mead in the middle of the sweet-dryness scale, and am willing to let this mead sit for 2 or more years.

Many thanks in advance.

  • James

I used the Wyeast 4242, Kitzinger Tokay from Belgium and Richies Tokay from England for my Tupelo.

I do prefer the Tokay.

Richies =
http://www.arkwrightshomebrew.com/product_info.php/products_id/1096

Kitzinger =

Go to “Hightest’s Honey Haven’s” website and download the mead calculator for your target specific gravity.

http://home.comcast.net/~mzapx1/

:cheers:

David

Thanks David.

I placed an order for Tokay yeast.

I looked at the mead calculator you mentioned but still have questions about the OG to begin with. ie: what is the ratio of water to honey for a medium bodied mead made from Tupelo honey.

Any further advise is very appreciated.

  • James
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