[Sca-cooks] Mead Yeast

[Terry Decker]

While I don't brew, I can tell you that your problem with the Champagne 
yeast is that it is breed to produce CO2 and high alcohol content, meaning 
it can survive in a high alcohol environment.  In the process it converts 
almost all of the sugar into alcohol, leaving a very dry beverage.  A sweet 
mead yeast should go inert sooner in the fermentation leaving you with lower 
alcohol content and a sweeter mead.

Did you try burning your "lighter fluid?"

Bear


----- Original Message ----- 

In all my time of making mead I have always used Champaign yeast.  The 
resulting taste is excellent, but I have never had much luck stopping the 
fermentation process except with refrigeration.  I once tried simply 
allowing the fermentation process to continue until the alcohol level kills 
off the yeast, but the result tasted more like bitter lighter fluid than 
mead.  I have not worked with mead yeast because it is not available 
locally, but I have heard that allowing the fermentation to continue until 
the yeast dies works better with mead yeast.  Does anyone have any personal 
experience with this?

Rocas