I was wondering if anyone has any experience fermenting a mead at very high initial gravity...like around 1.2? A 50/50 mix of honey and water should give a specific gravity of about 1.22. Fermented down to 1.08 it would yield a port-like substance with an abv of about 19% and 200grams/litre residual sugar. Has anyone tried this? I am wondering if yeast would even take hold in a mix this sweet. If it will...any recommendations on a good yeast to try?