I'm thinking of taking the plunge and making a batch of mead. However, all I have around is a package of Nottingham's. Anyone know how dry this will take it (in other words, how long this yeast takes to poop out in honey). I made Ed's Apfelwein with Champagne yeast and it was way too dry for me. I want something that leaves some residuals for sweetness. Or should I just keep adding honey eventually until the Nottingham's decides to poop out.
Tiocfaidh Ar La
"I kissed the bottle, I shoulda been kissin' you"-jawbreaker