Yikes! I suspect that kerosene might have a preferable palate. Even Turboyeast, for making 25%+ "wash" to distill into booze takes 24-48 hours.
Whereas a batch method will take several months to ferment honey, the Makana Meadery method is capable of going from 0 to 14% alcohol in just 79 minutes
It is a good strain; note however that most wine yeasts will make good mead. Each strain has its own character (flavors, aromas, alcohol tolerance, nitrogen needs, etc.), and it's more about matching the yeast you use with what you're looking for when you formulated your recipe. My personal favorite is Lallemand's D-47 Cotes-du-Rhone.
Remember the most important part is to use Premier Cuvee yeast.
Hot ferments (75+ degrees) produce nasty off flavors, in my opinion. I prefer fermentations around 70 degrees, or better yet 67-68. Yep, it takes longer, but you get a much cleaner tasting end product. If you don't mind some harshness, by all means try it faster.
Often including explosive flatulence, as most homebrewers who bottle can attest. Cloudiness can also be from proteins, pectins, etc. Most yeasts will flocculate out within a couple weeks of the cessation of fermentation, while the other stuff can take more time. That's why a boiled and skimmed mead clears so quickly; you're removed a lot of those proteinaceous hazers. Yeast has a pretty distinctive taste; you'll know if you're drinking yeast, either by flavor or the next morning!
That cloudiness is suspended yeast. Some people, including myself, have violent intestinal reactions to consuming live yeast in large quantities.
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