Originally Posted by Nolan412
This is my first batch of mead I have ever made. I did three one gallon batches. One with 3lbs of honey, one with 3 1/2lbs of honey, and one with 4 lbs of honey. All three I used a champagne yeast and fermaid k. Now my initial impression was that I would finish with a dry, medium, and sweet mead with about 14% alc, but with some more research I am unsure. Will the champagne yeast just power through all the honey in all three batches and leave me with three strong meads? Or will it ebb off like I initially hoped? Is there anything I can do to save my meads?
You haven't done anything wrong particularly that they'd need "saving"......
It's just as Yohef says. Most champagne yeasts will do 18% easily, so whether they'll all ferment dry depends on mixing, aeration, nutrition levels and pH swings etc.
In any case, they're basically (from the sound of it), traditional meads. Which often taste bloody hideous when young. They generally need plenty of ageing before being even half drinkable. Even then you might age them for a minimum of 6 months to a year and still find that they need back sweetening.....