I was looking through the above book, and noticed that the yeast used seems to be preforming differently from batch to batch, I know that this can be the case but there seems to be large discrepancies for example k1v 1116 is used for all the traditional meads at the start of the book ranging from a 12%dry to 16%sack I am wondering how this is possible if k1v 1116 will go to 18% and there is no mentioning of back sweetening. What am I missing here?