I've been making mead recipes from a book. Each recipe is for one gallon. Each recipe recommends one package of yeast. If I want to make 2 or 3 or 5 gallons, should I increase the yeast amount concomitantly? When I make regular wine, I still use only one packet. Would more yeast produce more alcohol, or would there just be too little food for extra yeast? What yeast is best for mead: montrachet, champagne, or are others (I prefer dried packages rather than liquids)?