Ok - I made a 5 gallon batch of Mead about 15 years ago (the last bottle still has not been opened, but I opened one two years ago and it was great) and decided it was time to make another batch. On my first go-round, I used the recipe from The New Complete Joy of Home Brewing book and I was still a relative newby at brewing. On my first batch I used 13 lbs of store bought clover honey and dry Red Star Champagne yeast and added crushed fruit to the primary. Turned out pretty good, but I thought for this batch I am going to step it up a bit.
I have procured 15 lbs of fresh local honey direct from the bee keeper. The taste is stong and slightly bitter on the end. I have yeast fuel and acid mix from AHS. My question is the yeast - is dry Champagne yeast still ok, or is there a better choice. Also - any suggestions on boiling vs. not. Thinking of bypassing the fruit this time, but fruit seems to hide the problems if you know what I mean.