Mixed Yeast Ferment?

[Solstice Meadery]

Anyone ever mix yeast to get characteristic bonuses from both or all of the varietals used?

For instance 71B has a high acid tolerance and metabolizes up to 40% of Malic acid, the highest concentration of acid in most berries. Combined with its low nutrient reqs and low SO2 production....

Couple that with DYW10 for its high alcohol tolerance, Clean, fast ferment with little foam and neutral flavor characteristics...

Might be good for strongly acidic berry or fruit meads (cran, orange etc)? Anyone done something like this with good results? What did you use and why?

 

[RPh_Guy]

Different strains may have different temperature and nutrient requirements, different fermentation speed, etc, so co-fermentation may not be optimal.
Competitive factor may also come into play.

For more predicable results, you could ferment separate batches with different strains and then blend them once complete.