# WLP 001 Starter for Mead **URL:** \ **Category:** Other Fermentables\ **Created:** [March 8, 2017, 8:45pm UTC](https://forum.homebrewersassociation.org/t/wlp-001-starter-for-mead/25101 "2017-03-08T20:45:42Z")\ **Posts on this page:** 2\ **Page:** 1
**Author:** ![troy\_uk](https://avatars.discourse-cdn.com/v4/letter/t/a88e57/32.png) [@troy\_uk](https://forum.homebrewersassociation.org/u/troy_uk)\ **Post date:** [March 8, 2017, 8:45pm UTC](https://forum.homebrewersassociation.org/t/wlp-001-starter-for-mead/25101/1 "2017-03-08T20:45:42Z")
After reading Billy Beltz’ article “Can Ale Yeast Make Great Mead?” in the May/June 2016 Zymurgy, I am excited to try WLP001 in my mead.  A couple of concerns that I have though deal with a good start/fermentation, and alcohol tolerance.  I make mead often, so I am familiar with and use go-ferm and staggered nutrient additions.   I would like to ask Billy if he was able to take WLP001 to 14% like my traditional mead is when I use 25% honey and 75% h2o.  Or better yet, can it take a Cyser to 18% using 25% honey and 75% cider?  I’m thinking I might have to start the fermentation using WLP001 to set the flavor profile and then use a clean wine or champagne yeast to achieve the desired ABV, sweetness, and mouthfeel.    Any thoughts? Any first hand experience? ---
**Author:** ![hopfenundmalz](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/hopfenundmalz/32/11193_2.png) [@hopfenundmalz](https://forum.homebrewersassociation.org/u/hopfenundmalz)\ **Post date:** [March 9, 2017, 12:45pm UTC](https://forum.homebrewersassociation.org/t/wlp-001-starter-for-mead/25101/2 "2017-03-09T12:45:03Z")
Our club did a experiment for the 2014 NHC in Grand Rapids. Same must different yeast. One yeast was 1056/001, the Chico yeast. Staggered nutrient additions were used. It got to 15% ABV, but took longer than the wine yeasts. There were many wine yeasts that made mead that  tasted better to me, but some liked the Chico just fine.