Originally Posted by craigd
Could you perhaps use an ale yeast (or other lower attenuation yeast) to achieve something sweeter? The last time I tried to make a sack mead I bumped my honey/water ratio to 5lbs/gal and just ended up with rocket fuel but I was still using wine yeast... I have seen some recipes with ale yeasts (and JAOM with bread yeast of course) that take that route but I'm concerned about off flavors and was curious if others here do that.
Yes, you can, when I do this I use a bit of light dry malt extract for nutrient (0.25lb-0.5 lb in a five gallon batch), as well as nutrient, make a aerated starter, and listen to this:Basic Brewing? : Home Brewing Beer Podcast and DVD - Basic Brewing Radio? 2007
about halfway down is a podcast of an experiement using ale yeast. I have used nottinghams and us-5 (sierra nevada strain) to great success, tho my favorite yeast is a wine yeast Lalvin 71B-1122. I like the tart, quick to mature taste, tho I have heard this is a finicky yeast it has not been for me, I just use multiple packets (3-5) and make sure I re-hydrate for a good amount of time before pitching into the must.