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Old 04-07-2006, 12:25 AM   #1
Apr 2006
central PA
Posts: 36

Is there anything wrong with always using champagne yeast for meads? I understand it's useful pretty much only if you're expecting high alcohol content, but I'm concerned about off flavors with basic wine yeasts. Any thoughts?

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Old 04-07-2006, 12:28 AM   #2
Mar 2006
Scranton PA
Posts: 184

what determines what yeast goes in what beverage anyway?

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Old 04-07-2006, 05:11 AM   #3
homebrewer_99's Avatar
Feb 2005
Atkinson (near the Quad Cities), IL
Posts: 17,796
Liked 136 Times on 102 Posts

Let me try to answer both of your questions:

There's nothing wrong with Champagne yeast. You can get it to produce a sweet mead or a dry mead.

What determines what yeast goes in what beverage anyway? Same answer. You use a yeast that produces either a sweet or dry mead.
HB Bill

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