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RE: My First Professional Batch of Mead
I'm hoping for high teens, but I won't know for sure until the first batches I have settle a bit more. They could be opened now, but I'm waiting another month.
I'm hoping for high teens, but I won't know for sure until the first batches I have settle a bit more. They could be opened now, but I'm waiting another month.
I should have added, use ec-1118 if you want high abv. That's a champagne yeast with an 18% alcohol tolerance, a nice flavor, and a decent temperature range.
I have been testing K1-V1116 also, and I'm not sure if it is a good idea. I know the EC-1118 and regular bread yeast taste good. Any experience with the K1?