mdf191
Well-Known Member
A while back I ordered a semi-sweet northern homebrew mead kit. Kept putting it off to brew for awhile but finally decided to make it. When I went to smack my yeast I noticed they sent me Wyeast 4021 Champagne. Which when I go on their current website is the yeast they send for dry mead not semi sweet (it may have been different months ago when I ordered it). Having made a bunch of beer but never mead before, I would like it to come out right. So I am here debating whether to use this yeast. Or use this yeast in another way, at another time, and go purchase the Wyeast 4783 (used normally for rieslings, and other wines with decent residual sweetness) they recommend for semi-sweets currently.
I made hard cider a couple falls ago with champagne yeast and was surprised out how intensely dry it came out. I was hoping my mead would have a faint warm honey sweetness (comparable to a average riesling sweetness) while not being like drinking liquid boozy honey. I tried someone's mead before that was like this, but I do not remember if they said it was a dry or sweet mead. From my interpretation of the kit descriptions I think semi-sweet is what I am looking for...but if any of you seasoned mead makers could tell me how dry is dry if I used Champagne yeast it would help me decide what to do.
Thanks
I made hard cider a couple falls ago with champagne yeast and was surprised out how intensely dry it came out. I was hoping my mead would have a faint warm honey sweetness (comparable to a average riesling sweetness) while not being like drinking liquid boozy honey. I tried someone's mead before that was like this, but I do not remember if they said it was a dry or sweet mead. From my interpretation of the kit descriptions I think semi-sweet is what I am looking for...but if any of you seasoned mead makers could tell me how dry is dry if I used Champagne yeast it would help me decide what to do.
Thanks