[Thor]

I had an oppurtunity a few years back to sample some peach flavored mead. It had aged a year and was smooth and quite tasty. The guy that made it told me he used champange yeast as it was the best to ferment a high alcohol content drink. Many types of beer and bread yeasts will die when the alcohol content gets high enough and everything stops. The honey is a super fermentable sugar much like glucose is. The peaches really gave it a nice flavor too. Wow that stuff was potent. Fluctose, Maltose, Lactose, Glucose, Sucrose, etc........ are all fermentable sugars but some are better than others. Because of the high fermentation rate of the honey sugar, the first stage or fermentation was explosive and done in a large sterile food grade container with a lid that vented the CO2 gas. The first stage was a rolling flothing volcano of gas. Then after it quieted down, the liquid was racked into clean and sterile 5 gallon glass carboy containers and put under air lock much like you would a beer fermentation. After 6 months it was racked again into another carboy and reair locked. This last stage was to leave any dead yeast and settled material out of the final mixture. This stuff was nectar, wow, it was really good.