WLP690 Acetobacter aceti is a gram-negative rod bacterium commonly known as the organism responsible for vinegar production. Acetobacter aceti will oxidize ethanol into acetic acid and is found in many fermented products. This organism can be used as part of a kombucha culture, or can be used as a pure culture for vinegar production. Ideal temperature is 25-30C for growth but will more slowly oxidize ethanol at 20C.

Designed to make a good quality mead with balanced levels of tannin and acid with nm alcohol level of 8%, when combined with 2kg of liquid honey.

Makes 4 styles: Sweet or Dry Still Mead, Sweet or Dry Sparkling Mead

Species: Saccharomyces cerevisiae 

Profile: Leaves 2-3% residual sugar in most meads. Rich, fruity profile complements fruit mead fermentations. Use of Wyeast Wine Nutrient Blend is recommended.

Species: Saccharomyces bayanus

Profile: Best choice for dry mead. Used in many award winning meads. Low foaming with little or no sulfur production. Use additional nutrients for mead making.

Produces a slightly fruity flavor and aroma while leaving more residual sweetness than WLP715 Champagne Yeast. This strain will tolerate alcohol concentrations up to 15%.