Sweet Mead: Wyeast 4184

Leaves 2-3% residual sugar in most meads. Rich, fruity profile complements fruit-mead fermentation.

Use additional nutrients for mead making. Recommended for: Ciders, Cysers, Fruit Wines, Ginger Ale, Cherry, Raspberry, Peach. Flocculation: low-medium, alcohol tolerance: 11%, residual sugar: 2-3%, 65-75 deg. F.

* It is not recommended to ship liquid yeast by first class mail.