I'm planning on making a sweet mead in time for Xmas 2014. I'm a first time mead maker, so I want to keep it basic, and I'm a fan of dessert wines like port, so I'd like it to be strong, sweet, and still.
Would starting with the basic mead recipe in the FAQ
[PDF], and then back sweetening be a good choice? Here's the ingredient list, copied from the pdf:
Honey - 14 Lbs (+ 1/3 cup)
Water - 4 gal
10g ICV-D47 dry yeast
Yeast Nutrient - Red Star's SuperFood (SF), or Lallemand's Fermaid-K
Yeast Energizer - Diammonium phosphate (DAP)
Rehydration nutrient: Go-Ferm (only needed if using dry yeast)
Acid blend (post fermentation, if needed [to taste])
OG - 1.100 [nominal]; FG - 1.000 [or below]
I'd like to boost the ABV to around 14%, so I think I'd need 16 lbs of honey, assuming an FG of 1. If I go that big, what sort of yeast would you recommend? Should I stick with the ICV-D47?