[MR] A Question about Honey?

[Neca D Johnson]

(snip) I usually prefer *pasteur champagne*, but it has a high tolerance for
alcohol.  You would not
want your sweet mead to keep fermenting on and on until you had a very potent
dry mead instead.  So, you either want a yeast that will poop out at a
reasonable percentage of alcohol, or you will want to stop fermentation
with some sort of yeast killer.
Charles Fleming

Good point - most people don't realize the impact of yeast on flavor.  I often
use an ale yeast - it seems to result in a fairly "neutral" flavor, and it has
a lower alcohol tolerance than chanpagne yeast - resulting in a sweeter mead.
I prefer to let the fermentation stop naturally rather than kill the yeast - if
you kill the yeast you cannot make a bubbly mead.  An interesting choice of
yeast is a weizen yeast - they have some very interesting, fruity flavors.  But
I wouldn't go that route on a first batch!

Good brewing!
Neca