Yeast Tolerences and flavors
I'm not "new" to mead making, but am rather in the experimental phase of the hobby - The phase where 'I wonder what this would taste like' wins out over following anybody's recipes when starting a new batch.
Anyway, looking through the threads there's a lot of talk about the yeast surviving higher alcohol contents and having different flavors. I'm interested in making some stronger stuff ('panty removers' I saw someone call them) or adding some different qualities to my meads. So far I've really only used Red Star blancs and champagnes.
Does anyone have a resource that breaks down the different yeast types and their properties/flavors/survivability?