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?