hist-brewing: Sweetening meads and hydrometer questions

[Magnus the Black]

I made a nice dry sparling mead with red star ale yeast. Several people
liked it at least those who like dry meads. Ive made a couple with
champane yeast since then and they are good but they have a much higher
alcohol content. In fact one of those actually looks and smells like
brandy with a sort of brandy mixed with honey flavor.

Lord Magnus the Black

PBLoomis at aol.com wrote:
> 
> In a message dated 7/14/00 9:23:52 AM Central Daylight Time,
> WyteRayven at aol.com writes:
> 
> > In talking to them, it seems that the mead is
> >  fine, but I just don't care for the taste that the champagne yeast
> imparts,
> > so
> >  I will be searching for a yeast that I like.
> >
> >  For me this is a major break through. I have poured so many batches down
> the
> >  drain thinking that I was doing something wrong, or that I had some sort of
> >  infection that kept happening
> >
>     Wonderful!  Champagne yeast is supposed to add little or no flavor
> of it's own, but obviously some taste buds are more discriminating than
> others.  I've been using Wyeast's "Dry Mead" and it seems to speak to
> my taste buds, but I'll be interested to hear what you settle on.
>     Let us know,
>     Scotti
> 
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