hist-brewing: mead

Amy Tubbs sashamolotova at hotmail.com
Fri Dec 3 17:42:41 PST 1999

> >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.

Never noticed a problem.  Could you describe the flavor?
>I used it a couple times and will never use it again.
What kind do you use?
-- Amy

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