Originally Posted by wayneb
What I use really depends on the recipe. Most of the yeasts that I've used in recent years are made by Lallemand -- I used to be a Red Star meadmaker, but either their strains, or my tastes, have changed.
For semi-sweet to dry traditional meads, I actually have developed a liking for Lallemand's R-HST (although it is a nitrogen hog, and gets stinky if you don't feed it properly), although ICV-D47 and DSM's Fermicru AR2 are also good. If I want the results on the very dry side I'll use either K1V-1116 or EC-1118. For "light fruit" melomels, I like 71B or DSM's Fermivin. For "red fruit" mels, when I want to extract maximum color I'll use RC-212; when I want maximum flavor extraction I'll use D-254, and when I want it to go absolutely bone-dry I'll use L2226.
THANK YOU FOR THIS INFO!!
I was following (sort of) a recipe I found on a mead site...of course I had to switch things around since I can never settle on a freaking recipe... what you have shared is priceless, and I thank you for it!
Just got home from road trip (two days) and expected to have zero airlock activity......WRONG!!
The batch referrenced is perking away, albeit half the activity from three days ago (bubbling every two seconds as opposed to every second).
I have over 1200 photos (photographer is one of my side jobs) to go through so....racking will have to wait a couple days... but it is pretty clear this batch will be bone dry and then some!!