Hey guys! I'm going a try to a sherry mead of some sort. I bought a vial of wlp700 and did some research. I've read it is only effective between around 14 and 16%. It dies around 17%abv.
My plan is a sweet mead with sherry yeast in secondary.I was planning on using 71b Narbone yeast.. but according to my readings here, it can reach as high as 18%. At that level, the sherry yeast will definitly dies instantly.
Considering I want a sweet finish, like in a sherry, what sould I do?
1- Ferment completely dry to around 14 or 15% with 71b, cold crash for a longtime to get out the yeast, then add enough more honey and the sherry yeast to get 16-17% and a sweet finish.
2- Begin with a really high gravity, ferment until de 71b poop out, I guess around 18%, then cold crash, dilute with distilled water to reach around 15% and then add the sherry yeast and let it eat the residual sugar
3- Use a primary yeast that will poop out at 14%. Which out?