landsknechte
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- Oct 25, 2016
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I wanted to do another short mead, this time with cherries. My plan is to have it be somewhere between 5%-8% ABV. My question is:
I have had ale yeast suggested. I have Nottingham ale yeast available for purchase at the LHBS. I hear good things about it. I have on hand Bourgovin RC-212, itself good for red wine (even lighter, younger reds) as well as darker berry/cherry fruit wines.
I've made a couple decent batches with the Bourgovin. Mind you, these were 12+%. Which would work better for this case?
I have had ale yeast suggested. I have Nottingham ale yeast available for purchase at the LHBS. I hear good things about it. I have on hand Bourgovin RC-212, itself good for red wine (even lighter, younger reds) as well as darker berry/cherry fruit wines.
I've made a couple decent batches with the Bourgovin. Mind you, these were 12+%. Which would work better for this case?