Took a long sabbatical from brewing... Now I'm trying to find new ideas...

[Hammertongue]

I know the basics, but they might have changed ever so slightly in the past 12 years. I'm looking for a solid high gravity and tolerance yeast other than EC-1118. Not only am I trying new flavors, but new methods of increasing the intensity of the flavors I like, while increasing the amount of alcohol as well. Anyone try to distill mead, and if so... what was the result of the hearts you got out of the distillation? I'm about to do it myself and would like any info I can get on the subject. Other than that, give me all the ideas you have for distilling mead. Thanks guys!

 

[BrewZer]

Wyeast 3787 -- took a thick, sweet wort at 1.128 and smacked it down to 1.016 leaving a delicious Tripel in its wake. It was an expensive batch, but well worth it. I hesitate to ponder what might happen to a beer like that in a still...