Originally Posted by bubbachunk
Have you ever tried this with honey instead of the sugar to make a melomel? I am very intrigued and given the long aging process it seems like a no brainier to me. Also specifically what wine yeast have you used, and if different what differences have you noticed?
No, I've never used honey. It might be really good, but I just don't know.
I don't think I've been too adventurous with yeast- just champagne yeast or a "regular" wine yeast. I've used mostly Red Star and Lalvin.