I'm looking to brew my first batch of mead, but I have a couple quick questions.
When I ordered a lager kit from an online store they accidently sent me a package of Red Star Pasteur Champagne yeast instead of a second pack of Saflager S-23 (both are yellow and look similar). I was thinking I would use that, but it seems to be profiled mostly for white wines. The recipe I was thinking of following was Charlie Papazian's basic mead recipe, which called for 15lbs of honey using champagne or Pris de Mousse wine yeast.
Would the Red Star yeast work ok for the mead? I'm thinking so, but I don't want to waste a bunch of money on honey if it wouldn't. Honey is expensive here.
Also, I was going to let it ferment in a swamp cooler and try to keep temps around 65-75 degrees. I imagine that should be about right, correct? It will be sharing space next to a batch of Ed Wort's Apfelwein. I don't want either of them to be lonely.