« on: September 12, 2010, 02:55:23 PM »
There's a really good chance that the champagne yeast will be unnecessary. I've made more than a few 12% beers without it. As jeffy said, pitch a lot of healthy yeast and you should be fine. As a matter of fact, when I've tried using champagne yeast I've been less that pleased with the results. Maybe it's just my imagination, but it seems to make beer taste less "beer like". Using the honey should help dry out the unfermentables that will be in the DME, so I think you're on the right track.