[BrodyR]

Anyone ever tried this? I think the alcohol tolerance is around 10% so I was thinking it could be a nice way to brew a 10% mead with some residual sugars (maybe 1.010) without backsweeting. Good idea? Bad idea?

[BrewArk]

Interesting idea.  I'd still quench w/sorbate, or you might eventually get bottle bombs during aging.

[morticaixavier]

I never put too much stock in the alcohol tolerance numbers for yeast strains. I'm sure they have some connection with reality but in my experience it's not a direct connection.

Certainly worth a try though.

[brewinhard]

I agree with Mort.  And as I understand it, most ale strains out there can typically ferment up to the 12% range with proper nutrients and oxygen. 

[erockrph]

I think there was an episode of basic brewing radio a year or two ago where they tested several yeast strains in meads. All produced meads several percent higher than the listed alcohol rating for that yeast strain. I doubt that you could reliably produce an off dry mead under 14% without sulfate/sorbate with any of the common yeast strains.

[hopfenundmalz]

The club's mead project, same must different yeast, had US-05 as one of the yeasts. IIRC it went to about 15% with staggered nutrient additions, and the CO2 knocked out a couple times a day.

[homoeccentricus]

Look for the BOMM protocol on gotmead.com. A number of different beer yeasts were evaluated, and by far the best result was obtained with WYeast 1388 (Belgian Strong Ale), the Duvel strain. With this yeast you can go to 15% ABV without having to use chemicals by using the step-feed method (let a mead ferment dry, and then add subsequent small portions of honey until the yeast chokes).

[morticaixavier]

Look for the BOMM protocol on gotmead.com. A number of different beer yeasts were evaluated, and by far the best result was obtained with WYeast 1388 (Belgian Strong Ale), the Duvel strain. With this yeast you can go to 15% ABV without having to use chemicals by using the step-feed method (let a mead ferment dry, and then add subsequent small portions of honey until the yeast chokes).

I think the OP is after a less alcoholic sweet mead without using stabilizers.

[BrodyR]

I think the OP is after a less alcoholic sweet mead without using stabilizers.
[/quote]

Yup, that's exactly it. I was pretty happy with a 14% 1.010 mead with L47 and was hoping to to accomplish something similar with S-05 but closer to 10%. Sounds like S-05 wouldn't do the trick tho.