Mon May 04, 2009 2:56 pm
If you want any sweetness at all, I would suggest the sweet mead yeast. Wine yeasts (especially champagne) and dry mead yeast make it really dry. The sweet mead I just made with my homebrew club ended at .998 with just a hint of sweetness. The one they made together before I joined with the dry mead yeast was puckeringly dry, but I don't know what their FG was.
"Beer; so much more than a breakfast drink." -Homer
Bottled:
Aging: Flanders Red
On Deck: Jeez I need to brew...