I brewed my first batch of mead today and I used the leap year recipt..... and after I pitch my yeast I relized I used to wrong yeast... I used a Pastuer red wine verses the champain yeast. Can anyone tell me what the difference will be? Will the yeast die? Please help!
Pasteur Red has a lower alcohol tolerance than the champagne yeast, so it is likely that you'll end up with a slightly sweeter result, but as long as you pitched it properly you should have no real problems with it. No worries!