Originally Posted by slouch
Had anyone had success using a lager yeast for mead? I used a champagne yeast on my last 2 meads and they both turned out too dry.
I use cotes de blanc, and it ferments fairly sweet for me, but for others I'm sure is a different story. If you want to keep the it sweet and the alcohol mild, the sweet mead yeast tends to die out around 11% - which means you just need to use hightest's calculator to figure out how much honey you need to overcome 11% and have the right level of sweetness you desire.
Originally Posted by Hinermad
But the recipe you replied to already says one gallon of apple juice. Or did I miss part of the conversation?
With that recipe - if you use juice TO 1 gallon (after you add honey you have about 3 quarts of juice to top up to an even gallon) - a 14% yeast will leave this thing ending up MIGHTY sweet at 1.038.
Switching that to water, 14% yeasyt should get you right around 1.007, which isn't all that sweet (at least to me...).
For both of you -- use hightests honey calculator in the FAQ. It is invaluable at calculating exactly how much honey, juice, water, etc makes to what percent final mead at a certain gravity. you can use that to tweak what the estimated final gravity would be for certain yeasts. It's never an exact science, but use it to get a good baseline about where you "should" be and troubleshoot it if it doesn't match the expected numbers.
Oh, and I'll say it again...use the calculator.
That is all.