I've just about finished my first attempt at mead. I'm now thinking about my second batch. The yeast I have used is pretty aggressive, Bulldog mead yeast, so was wondering if anyone has some better suggestions. Looking to make an orange and ginger mead and possibly a peach mead. All advice gratefully received. Fitz
As @skvery suggested, backsweeten it to make it sweeter.
Mead is quite devoid of nutrients (as honey is basically straight fructose) so a strong yeast bred specifically for mead / low nutrient fermentations will outperform an ale yeast and not become as stressed. Due to the strong yeast, more of the sugar will be converted to alcohol which is why backsweetening is required.
You could argue that you could use an ale yeast and when it gets stressed out and stalls there will still be some sugars in there for a sweeter taste. However, when yeast becomes stressed it starts throwing out esters which will make your mead taste "yeasty" like bad homebrew :). Better to backsweeten with some of the honey
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