hist-brewing: mead

[Eylat Poliner]

Supposedly Red Star Montrachet produces higher sulfer compounds.
I have used it many times and never noticed a problem.
Mark

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.
>
> 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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