Hello all, semi-first time mead maker here.
I started my first batch of traditional sweet mead about a month and a half ago, passed primary, been racked once and collecting sediment as I type!
I just came across the forum here.
I am also hoping to start a pumpkin & brown sugar sweet mead very very soon, unfortunately, my yeast order was marked as "back ordered" after sitting at their site for 4 days, so now I am unable to start this weekend and looking for another place.
Anyway, I do sweet meads only, and not just sweet but, "help the bottle is stuck to my hand" sweet. I have never been able to drink wine, esp dry, semi-dry, or semi-sweet. However, I came across a sweet mead at our local Renn Fest and flipped.
I also drink Cider, but have not made any yet.
I will ask while I am here, what do others recommend for Sweet Mead Yeast?
I have struggled to find a variety of low, mid and high ABV yeasts for Mead that I can identify as good. There are times, for example my Pumpkin Mead, where I'd prefer a lower 8-10% ABV, and others with my Traditional where I prefer the 18%.