Danstar Windsor for mead?

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porcupine73

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Has anyone tried Danstar Windsor for mead? I'm curious about giving it a try. I don't know, some people don't seem to like Windsor at all, but Sandor Katz in The Art of Fermentation talks about it like it's the best yeast ever.
 
Also the data sheet says it is a low flocc, so you'd likely need some fining agents
 
i did a cider with windsor and it dried out to about 0.98 and left a pretty clean taste. i've tried lots of ale yeast and diff whine and champagne yeast and IMO the regular 75 cent 1118 does the job just fine.

edit: did not use any clearing agents.. i just let it settle out and it came out crystal clear...
about the ABV tolerance, i was under 7% so i cant give any good info there
 

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