Hey everyone, i have posted this question on other forums but haven't really gotten a great answer.
If I am attempting to create a sweet mead and want to avoid backsweetening or killing fermentation at a certain point, can I use a lower alcohol tolerance yeast?
Based on my calculated OG (this may change) I'm looking at 1.122. This is capable of fermenting up to around 15.6% abv. I'd like to stop it around 14-15%. If I use a yeast with a tolerance of 14% (71B or d47), this should leave a significant amount of sugars in the mead by the time the yeast gives out, right?
So what would the impact on the yeast do? Fusel alcohols? Off flavors?
Trying to fukmble through this and most of the reading I've found (compleat meadmaker, wild about wines, and the gotmead forum) doesn't do really cover intentionally using a lower tolerance yeast.