What's the deal with meadmakers not using "mead yeast" but always opting for wine yeast?? I've used only the mead yeasts thus far and have been very happy with the results. So maybe I, a mead novice, can teach the mead "experts" a thing or two!? Either that, or I'm too uneducated to know what good mead tastes like... though I am a BJCP judge, and I did sleep at a HoJo last night.