A very high alcohol tolerant yeast capable of fermenting up to 18% alcohol in ideal conditions. It will ferment between 95-100% of the available sugars present in your Honey Must and will usually produce a very dry Mead unless you monitor its progress and stop the fermentation when the desired sweetness/residual sugar content is reached.
It can be used to make Mead or any of the Mead based variants such as Pyment, Cyser, Melomel and Metheglin.
Pyment - Mead with added grape juice. Cyser - Mead with added apple juice. Melomel - Mead with added fruit juice other than Grape or Apple. Metheglin - Mead with added herbs and spices.