I “used up” the last of my key lime mead at the AHA ralley last night (it was quite popular - Charlie said he liked it) and want to make more this weekend.
I had used Thames Valley ale yeast for last year’s batch, but I was thinking of other options this time. I have Bock lager yeast and Belgian Ardennes yeast on hand. Which do ya’ll think I should try in a fairly dry, sparkling, standard melomel?
I would think the lager yeast would be really clean, not leaving much yeast character while the ardennes will have some nice esters that might compliment or clash with the lime. Not really sure. I bet the Belgian would deal with the simple sugars better though.
I’d go with the Ardennes, just to try it. Dose with lime after the fact, see if it works together.