Resumo. Domestic production of natural honey got a enhance from1999 to 2005 stimulated by the attractiveness of foreign businesses, from that time, due to the quality does not comply with international health standards, reduced selling prices, making the viability of apiculture. Searching for to add value to the activity with the use of waste from the extraction of honey, mead is an alternative for beekeepers. Thus, the study sought to evaluate different strains of the yeast Saccharomyces cerevisiae for the production of mead. Among them three selected for the wine-making process and used in baking, along with a control treatment, switchblades present in honey. For the preparation of mash fermentation was used to wash the capping, standardizing the concentration of sugars and sterilized with potassium metabisulfite. The experiments were conducted in 25 liter fermenter, followed in reducing the concentration of sugar and alcohol production during fermentation. At the end of the fermentation products obtained we reevaluated for their physical-chemical standards, comparing the current legislation. The results showed that the strains selected for winemaking are the most suitable for the preparation of mead, with higher rates of improvement and efficiency in the conversion of sugars intoalcohol and the best physical and chemical patterns, which possibly favors the organoleptic product.