The next essential ingredient to create the nectar of the gods is yeast. One can be tempted to say that it is yeast that perform the hardest work, the end result of which is mead. Without these small mushrooms, it would not have been possible for all the magic taking place in a mixture of water and honey. They are responsible for the alcoholic fermentation of our drinks. In a very simplified way, yeast can be found by producing the appropriate enzymes to break down the simple sugars contained in the bees honey into ethyl alcohol and carbon dioxide. Of course, this process is accompanied by the production of other compounds that also have an impact on the final taste of our drinking honey.
What or what exactly yeast are?
Saccharomics because they are mainly used in the production of alcoholic beverages is nothing more than single-cell fungi. In good conditions they multiply very quickly to form groups counted in billions of individuals. The increase in their number occurs through cell division or budding.
Within the yeast type Saccharomics, the most commonly used for the production of mead is the so-called “noble” yeast: Saccharomyces cerevisiae ssp. Cerevisiae (S. cerevisiae) and Saccharomyces cerevisiae ssp. Bayanus (S. bayanus).
Modystysts often underestimate the impact on the taste of the final yeast product. Each strain is characterized by the formation of other organoleptic characteristics as well as the course of the fermentation process. Of course, a lot also depends on other conditions such as temperature, acidity, amount and type of additives used. Here, it is worth describing a few selected and popular strains.