My mead/ pyment is finished.

Mead/ Pyment

Unrelated to my other mead thread

Anyways; I just finished my Acai blend Pyment using 71b-1122 yeast. I did not think it would have come out that sweet; but I like it. Sorta reminds me of that Jewish concord wine, just a bit more tannic on the back end.

If I try this again I will try to cut back a bit on the honey and or perhaps add a bit more yeast. However it is a really good mead, so I'm left with ony one way to solve this problem - A taste test.

I don't think more yeast will help, but you might want to try different yeast, like K1V-1116 or EC-1118 instead, because they'll eat up more of the sugar than the 71B.