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I would definitely recommend a mead, but perhaps not a melomel (Fruit Mead). They age well, but there are substances in the fruit that will oxidize and degrade after that much time. Perhaps just a straight show mead (honey, water, and yeast) with a high abv, or alternately a metheglin (spiced mead).

I think I'm probably going to try just one gallon and use almonds in secondary and extract if it needs it. If I had been thinking of this a month ago I would have had all the almond pits I need, maybe next year I'll give that a try.

So I was munching on some honey roasted peanuts today (bear with me here, this does go somewhere), and the honey got me thinking about mead. I've been wanting to get another batch going for some time now, and was thinking of new and interesting meads. My thoughts drifted to nuts as a flavoring...

Now, did you actually add enough sugar to get it that high, or did you just use a yeast that can tolerate 20%. Because if it is the latter, you are probably quite a bit off on your abv.

1: Off smells can be produced by too high of fermentation temperatures. Champagne yeast can take quite a bit of heat though, so I'll let someone else answer that one. 2:As long as you can handle, it just gets better with age. 3: Easier to go for still, just bottle. Better or not, that is a...

Campden won't kill yeast, it should still carbonate okay unless the yeast is really weak. It is good for preventing oxidation, so if you are planning on aging your cider for any length of time, it will help keep the cider good.

What was your recipe? This can change all sorts of things.

So the slicer isn't for the cat? In all seriousness though, that is a beautiful looking sammich.

Potassium sorbate and campden. Add the campden first and wait for a few hours otherwise the sorbate can make off flavors.

Mine just finished up, and I've got to say, it is one of the better things I've ever tasted. I got rid of the pith and cut the honey down to 3 lbs, and it is wonderful. It tastes wonderful and has a great warmth to it.

It could make a suitable environment for Acetobacter, something you don't want unless you fancy mead vinegar. If you could get the peppers fresh then you might have a good thing going on.

I'm cheap, so if I was making Apfelwein I would cut back, but if I was making something more expensive, I'd pitch the whole thing just so there is less chance of the fermentation not taking off.

You can, but montrachet is a pretty aggressive yeast. It won't make to much of a difference either way.

I put airlock, I've somehow broken a few of them. One I put in some hot water to wash and it slumped all over to the side, and several have lost parts to overzealous fermentation.

Well, stick to a taste test.

Either there is no more fermentation going because the yeast has reached it's limit, there is no sugar left, or you have a stuck fermentation. The recipie would help.

Bread yeast and apple juice works well, but leaves absolutely no apple flavor, so don't hope for much in that realm.

So, d-47? I'll have to pick some up. What's the consensus on cote des blanc? Thanks

Title says it all, what is the best all-around yeast for mead?

Two weeks? It's got to be pectic haze, yeast usually drops totally clear within a few days for me.