shore at dcainc.com
Wed Dec 4 11:24:10 PST 1996
On 3 Dec 96 at 23:19, Sam and Debbie Milligan wrote:
> I use a generic champagne yeast for my mead that seems to work well.
The use of a champagne yeast for a sweet mead is problematic.
Champagne yeasts are specifically bred for their high alcohol
tolerance (some can tolerate amazing amounts of alcohol.) A yeast
designed for a dessert wine and therefore less alcohol tolerance may
be better for those wishing a sweeter finished product.
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