Has anyone tried Danstar Windsor for mead? I'm curious about giving it a try. I don't know, some people don't seem to like Windsor at all, but Sandor Katz in The Art of Fermentation talks about it like it's the best yeast ever.
i did a cider with windsor and it dried out to about 0.98 and left a pretty clean taste. i've tried lots of ale yeast and diff whine and champagne yeast and IMO the regular 75 cent 1118 does the job just fine.
edit: did not use any clearing agents.. i just let it settle out and it came out crystal clear...
about the ABV tolerance, i was under 7% so i cant give any good info there