hist-brewing: mead

David McCarty raille at mich.com
Fri Oct 1 03:58:34 PDT 1999

At 08:45 PM 9/30/1999 PDT, Amy Tubbs wrote:
>Montrechet yeast is more tolerant to higher alcohol levels. -- Amy

All very true, but it imparts a flavor to the mead, which I cannot stand.

I used it a couple times and will never use it again.


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