Hi everyone!
Alright, I've looked through forum posts and all it really did was confuse me more. I like sweet to dessert meads, and semi-sweet is about as dry as I can tolerate. Really don't like dry meads.
I asked at my LHBS which yeasts would be best for sweet mead, and I think the man there didn't know what he was talking about, because he's sent me to Lavlin D-47 and Red Star Premier Cuvee, which I've seen on this forum people say create dry meads, and told me that I didn't want Lavlin 1113 (?). He carries quite a number of different dry yeasts and a few liquid ones. Most of them seem to be Lavlin but I don't recognize all the packaging and I didn't really do an extensive survey of his yeast fridge.
Which ones would be my best bet to create a moderately alcoholic, semi-sweet to sweet mead without having to backsweeten? I'm not looking for alcohol off the charts; quick mead styles are good, but I also don't mind aging my meads. (I did find that D-47 does not like high SG but I've learned my lesson there.)
Alright, I've looked through forum posts and all it really did was confuse me more. I like sweet to dessert meads, and semi-sweet is about as dry as I can tolerate. Really don't like dry meads.
I asked at my LHBS which yeasts would be best for sweet mead, and I think the man there didn't know what he was talking about, because he's sent me to Lavlin D-47 and Red Star Premier Cuvee, which I've seen on this forum people say create dry meads, and told me that I didn't want Lavlin 1113 (?). He carries quite a number of different dry yeasts and a few liquid ones. Most of them seem to be Lavlin but I don't recognize all the packaging and I didn't really do an extensive survey of his yeast fridge.
Which ones would be my best bet to create a moderately alcoholic, semi-sweet to sweet mead without having to backsweeten? I'm not looking for alcohol off the charts; quick mead styles are good, but I also don't mind aging my meads. (I did find that D-47 does not like high SG but I've learned my lesson there.)