Holiday Mead

[Banjerbill]

I made a gallon batch of Joe's Holiday Mead, I think it's called, a couple years ago and it turned out great. Last year I bought a three gallon carboy and tripled the recipe. It turned out way sweeter. Sweeter than I like. I was wondering if I returned it to the carboy and added some yeast if it would use up some of the sugar and make it less sweet. Anyone have any advice for me on this? Thank you.

 

[Rish]

What yeast did you use? What fermentation temp?

 

[Banjerbill]

The recipe calls for plain old bread yeast which worked fine on my one gallon batch. The fermentation temp was always between 70 and 80°.