i have posted this question on other forums but haven't really gotten a good answer.
If I am attempting to create a sweet mead and want to avoid backsweetening (lots of additional tweaking) or killing fermentation at a certain point (lots of putting my hands in the fermenter, as a beer brewer something I'm not super comfortable with yet). Can I use a lower alcohol tolerance yeast?
Based on my calculated OG (this may change) I'm looking at 1.122. This is capable of fermenting up to around 15.6% abv. I'd like to stop it around 14-15%. If I use a yeast with a tolerance of 14% (Lalvin 71B or d47), this should leave a significant amount of sugars in the mead by the time the yeast gives out, right? Sugar left means sweet, and the luscious mouthfeel I am looking for.
So what would the impact on the yeast do? Fusel alcohols? Off flavors?
Trying to fumble through this and most of the reading I've found (compleat meadmaker, wild about wines, and the gotmead forum) doesn't do really cover intentionally using a lower tolerance yeast.