Technically, you can make really good meads from nearly any yeast source. It is just an issue of proper maintenance and nutrition. That said, I have had really good luck with Lalvin 71b, high alcohol tolerant beer yeasts like Wyeast 1388 (Belgian Strong), EC-116, and QA23.
I use 71b for most of my melomels, EC-116 for traditionals. Just my…[Read more]