Originally Posted by JTW628
With the bread yeast what's the mouth feel like on a jaom? Also I live in Texas so our house is usually pretty warm in the summer 72 to as high as 76 at times. What yeast would do good in that temp range and not give too think a mouth?
If you think about it, the recipe is designed to finish sweet, with residual sugars, which by definition, should give it a more viscous mouth feel to it.
The problem is, that while it's probably been made as per the recipe (a lot of us suggest that it's kept as close to the original recipe as possible - so you've at least made one "benchmark" batch), there will be some differences. Like the water that you've used, a different source for the honey - even if you managed to stick to using the "correct" type, temperatures for the ferment dependent on location, etc etc.
So while it's likely/possible that it may have a slightly syrupy texture to it, it's not guaranteed.
I've made a number of batches like that (but allowing for different yeast - Fleischmanns is a US brand not available here - and that I make it to 1 imp gallon, not a US gallon) and find that it's still improved by ageing, the same as a "normal" mead.
Hence if it's not aged, but it's finished and the fruit has all sunk you should be fine to either leave it alone and bulk age, or bottle it and age it like that.
I'd suggest that if you're not familiar with drinking meads, then bottle it in smaller bottles (beer bottles and crown caps), so you can try and taste them periodically, then you can also be understanding the changes that ageing brings while you're making some more......