I'm making two melomel's this week, one cranberry and the other raspberry.
I'm wondering if anybody has used cider yeasts (specifically wyeast 4766) in their melomels? And what were the results?
I've use it in ciders and cysers with good results. I like how it brings out the fruit flavor.
I'll probably end up doing one mel with the 4766 and the other with pasteur champagne yeast (which I usually use in my meads).
Just curious about other people's experiences.
Ex fermentum, scientia.