Originally Posted by Stoichiometry
Thanks! I was worried that the yeast wouldn't chomp thru it.
I'm using red star Pasteur champagne.
Hum? not all champoo yeasts are equal....
The redstar one is quoted as 13 to 15% ABV, Lalvins EC-1118 is 18%. Without looking up the recipe and chucking it through the mead calculator at Gotmead, I can't say, but there's a possibility that it might finish a bit sweeter.
Which may or may not be an issue.......
Your mead, your choice......