Unrelated to my other mead thread
Anyways; I just finished my Acai blend Pyment using 71b-1122 yeast. I did not think it would have come out that sweet; but I like it. Sorta reminds me of that Jewish concord wine, just a bit more tannic on the back end.
If I try this again I will try to cut back a bit on the honey and or perhaps add a bit more yeast. However it is a really good mead, so I'm left with ony one way to solve this problem - A taste test.