QA23 was originally selected for white wine production specifically for its ability to preserve and even enhance varietal aromatic compounds — terpenes and other aroma-driving molecules that a more aggressive or neutral strain can strip away during fermentation — and that same trait makes it a genuine asset for cider and mead makers chasing a specific fruit or floral character rather than a purely clean, high-alcohol result.
How it compares to D47's aromatic focus
QA23 and D47 both get reached for specifically to preserve delicate aromatics, but they aren't identical tools: QA23 is more specifically associated with terpene preservation (relevant to aromatic apple varieties and floral honey types alike), while D47's particular value leans more toward glycerol-driven mouthfeel alongside its own aromatic gentleness. A mead or cider maker choosing between the two is making a real, if subtle, decision about which specific aromatic and textural qualities matter most for a given batch.
Dry despite the aromatic focus
QA23's 88-96% attenuation range means it isn't a capped-attenuation strain the way 4632 or WLP720 are — a 1.090 must at the range's midpoint finishes around 1.0072, close to 10.9% ABV by the simple formula, a genuinely dry result that leaves the strain's aromatic contribution as pure bonus rather than the reason for any residual sweetness. Real batch numbers are worth confirming against the ABV and attenuation calculator rather than this midpoint alone.
Temperature range
Across its 59-86°F range, QA23 tolerates real warmth reasonably well, broadly similar to the other Lalvin wine strains covered here, giving a maker workable flexibility without needing tight temperature control to get a clean result.
Flocculation
Low-medium flocculation gives QA23 somewhat better clearing behaviour than the lowest-flocculation strains on this list, though as with any fruit-forward mead or cider, extended conditioning still typically helps the finished beverage reach full clarity and aromatic integration.
A note on apple and honey variety selection
QA23's aromatic-preservation strength only pays off if there's real aromatic character in the juice or honey to preserve in the first place — pairing this strain with a neutral, low-aromatic apple variety or a mild commodity honey wastes much of what makes it worth choosing over a more general-purpose strain. Makers getting the most out of QA23 tend to pair it deliberately with an aromatic cider apple variety or a distinctly floral honey type, rather than treating it as a universal upgrade regardless of the base ingredient.
Where the aromatic focus pays off
Aromatic cider, mead built around a specifically floral or fruity honey variety, and fruit wine more broadly are QA23's clearest homes — chosen deliberately over a more neutral or more aggressive strain specifically because the aromatic character a maker is trying to showcase is exactly what a lesser strain risks fermenting away.
Fermentation temperature and aroma retention
Cooler fermentation temperatures generally help preserve more volatile aromatic compounds across almost any yeast strain, and that general principle applies to QA23 as much as any other — a maker specifically chasing maximum aromatic preservation often ferments toward the lower end of the strain's workable range rather than the upper end, even though QA23 tolerates real warmth reasonably well across the rest of its published range overall.