Im thinking about making a mead with just your average run of the mill beer yeast (From Big W if you know the store) Im assuming it’s a Lager Yeast. Now I have been reading on Sake making and noted “It is wise to use a yeast that works well in lower temperatures such as lager yeast” now the final % is 19% for the Sake. But there using a beer yeast?
Is it possible to get a beer yeast to ferment to 19%? In about 20 days? Or would such a thing only work with Sake? If it would even work there.
Any down sides to using a beer yeast in Mead?
Mu.
Is it possible to get a beer yeast to ferment to 19%? In about 20 days? Or would such a thing only work with Sake? If it would even work there.
Any down sides to using a beer yeast in Mead?
Mu.