I want to make a batch of Mead and also some raspberry mead. Which yeast would be best to use? And also, if Im only making a 1 gal batch, how much of the packet of yeast should I be using? I want the mead to be on the sweet side. I understand if I end up using a yeast that will ferment out dry that I could simply add some sugar and sorbate before bottling, but I also understand the type of yeast I use will affect its flavor as well, and thats the tough part. What would you recommend for yeast? Would I use one type of yeast for the straight mead and a different type for the raspberry mead because of the addition of the fruit? What I have currently on hand for yeast is Lalvin D47, RC 212, 71B-1122 and K1-V1116, but I could always purchase something else if it was recommended. I was considering trying out the Wyeast 4184 and maybe the Cote des Blanc.