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WLP720 Sweet Mead/Wine - White Labs Yeast
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WLP720 is a good choice for sweet mead and cider, as well as Blush wines, Gewurztraminer, Sauternes, Riesling. Slightly fruity and will tolerate alcohol concentrations up to 15%. Less attenuative than WLP715, leaving some residual sweetness.

  • Optimum Fermentation Temp: 70–75°F
  • Flocculation: Low
  • Alcohol Tolerance: Very High (10–15%)
  • Cell Count: 100+ Billion
Please Note: For best results we Always recommend ordering an Ice Pack with your liquid yeast. Ice Packs can be found below in the "You might Also Need" section.
Item # WLP720
Shipping Eligible for Free Shipping Program
Availability California - In Stock
Pennsylvania - In Stock
Weight 0.14LBS
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4.5 / 5.0
4 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Stars
best I found
I make a lot of mead and so far after trying many yeast over the years this is the best one so far. I have never had a problem with this yeast perfect product everyone even when I used low quality water.
October 10, 2017
Not quite sure
I used this with a mead kit and my end result was bitter and almost non drinkable. As that was my only attempt at Mead it was likely my own inexperience that caused the problem.
May 8, 2015
Great success
I bought this as a present for a family member who makes many different fruit wines and sake, but had never made mead. I sent honey from our hives and he made the mead based on the recipe that came with the yeast. It was so good we served it at our wedding and he's gotten requests to make more for another relative's wedding next summer.
December 17, 2014
Great Success
This was my first attempt with a straight up honey mead. The experience was amazing. I used 14 lbs of honey and the yeast was so active, I had to add nutrients after day 4 (we visit our mead often ... usually twice a day to re-suspend yeast and release built up gases). We max'd out the alcohol level with no activity after 11 days; I didn't have to use any potassium metabisulphite which is great as my body has a slight allergy to them. We back sweetened to taste and have been having been enjoying it since day 21.
May 1, 2014