Originally Posted by Timper-325
Im hoping this will work.
Should work fine, as far as I understand.
Personally, I haven't had good experiences with this yeast. Both attempts stuck and I ended up restarting the batches with K1-V1116.
Whether it was because I started the batches too high, when it may have been better to start with a gravity that would have produced a batch closer to the yeasts maximum tolerance, or something like that I can't say.
What I do know, is that it doesn't matter what "they" call these yeasts. How in hells name to the likes of Wyeast or White labs (both produce "mead yeasts") know what yeast was used historically, when there would have been no way of knowing as nothing clear was actually written down.....
I suppose they could have conducted tests to try and mimick archaic recipes or something like that.
Personally, I'll stick to using dry yeasts. I've never had any problems with those.......