EuDvine
Member
I've been using Lalvin D-47 for my meads and I'm wondering how much differences it can make simply using a different kind of yeast like Red Star Pasteur Champagne yeast like what I used in some cider? And then there are Ale yeasts and yeasts people use in beer...Is it just a whole trial-and-error thing to figure out what you like best? How do I choose between all the yeast out there?
So far I like it when my mead turns out dry. I had a couple batches finish at 1.012 and I thought they were too sweet. So are there some yeasts that finish dry and some that finish sweet, or is it all random? I'm a noob if you haven't noticed already
So far I like it when my mead turns out dry. I had a couple batches finish at 1.012 and I thought they were too sweet. So are there some yeasts that finish dry and some that finish sweet, or is it all random? I'm a noob if you haven't noticed already