• Bulldog Mead Yeast & Nutrition
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Bulldog

Bulldog Mead Yeast & Nutrition

Bulldog Mead Yeast & Nutrition

£1.79
£1.79
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Bulldog Mead Yeast & Nutrition is a single sachet that combines a mead yeast with the nutrients honey lacks, so you can turn honey and water into mead without buying a separate nutrient. It suits first-time mead makers as well as anyone brewing honey wines or braggots.

Why yeast and nutrient together

  • Honey on its own is low in the nitrogen and vitamins yeast needs, which can lead to slow or stuck ferments
  • The nutrient is already blended in, so there's nothing extra to weigh out
  • Pitch it straight onto the must - no starter needed
  • Made by Hambleton Bard under the Bulldog name

Specs

  • Sachet size: 28g
  • Batch size: 20-25 litres of must
  • Fermentation temperature: 20-30°C

How to use

Dissolve your honey in water in a clean, sanitised fermenter, sprinkle the sachet over the must and fit an airlock. Ferment in a fermenting bin with a bubbler airlock, then rack off the sediment once it has finished and cleared.

Ideal for a full-size batch of traditional mead. For small 1 gallon batches, or a strain known for floral esters, look at Mangrove Jack's M05 Mead Yeast, or compare every wine yeast we stock.

Frequently Asked Questions
Do I need to buy a separate yeast nutrient?

No. The sachet contains both the yeast and the nutrient, so you only need to add honey and water.

How much mead does one sachet make?

One 28g sachet is intended for batches of 20 to 25 litres.

What temperature should I ferment at?

Keep the must between 20 and 30°C for a healthy fermentation.

Can I use it for braggot or other honey wines?

Yes. It works for any honey-based must, including braggots and fruit meads (melomels).

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Yeast Specification

🌡️20–30°CTemp Range
🍷18%ABV Tolerance
➕ Pitch Rate28g/20–25L
🎯 Recommended ForAll-in-one 28g sachet — yeast, vitamins and nutrients in one pack, for 20–25L mead batches. Fermentation typically completes in 5–7 days; processes large amounts of honey without stalling.
💧 RehydrationMix 20L water (30–35°C) with 6–9kg honey, pitch below 30°C, ferment 20–30°C.