Originally Posted by knipknup
I did a champagne yeast mead. It finished at 17% abv but was like turpentine for the first two years. It has been around four years now and is reasonably good. I expect in another 5 years, it will be great.
Hmmm.... Yeah. I used Montrachet yeast. I just bottled it yesterday after 2 months of fermentation, it tasted like an alcoholic eating oranges threw-up in my mouth. Granted this was the remainder of dead yeast, orange zest, and other crap.