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What honey varietal is your favorite for a traditional and what yeast do you use???

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I like orange blossom, tupelo, and meadowfoam. One of my best traditionals was made with Indian Blanket honey. Indian Blanket is also known as Firewheel in some regions.

I currently use Vierka dry mead yeast and DV-10. The Indian Blanket was made with Wyeast sweet mead yeast.
 
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I grew up next to about a dozen acres of clover, so that will always be my favorite. A good clover honey just smells like home to me. I've been having good success with Premier Cuvee and K1-V1116, fermented cool and slow, but I'm also getting some good results off various ale yeasts.
 
D21 is my go to yeast: easy to control with low temps giving super clean taste (~64F), higher temps get nice and floral (+72F); always finishes within 3weeks; low N needs; and works great for post ferment blends.
As for varietals, they're all good except for straight avacoado with a touch of lychee (those bees tend to mix and you can't help it). The one that I've been really loving is Brazilian pepper as it can go from rich caramel to wacky, pollen-y pumpkin year to year.
 
Clover and Alfalfa honey as it's plentiful here in Kansas. The Alfalfa honey is almost clear...and the mead was almost too beautiful..lol. Also made a nice Raspberry/Blackberry/Blueberry Melomel from alfalfa honey.

As for my Yeast, D47 when the basement is cool enough and K1 all the other times...
 
I like Alfalfa and Clover as well. My Alfalfa is from Central Utah and very nice. My Clover comes from hives in South Dakota that the same beekeeper has. I also like local Wildflower, both spring and fall, and will have my own "Estate" honey this year to play with. OB is good (again the same beekeeper, hives in SoCal), but not my favorite. 71B and K1V for most, 1388 for quick ones (I have a yeast bank thanks to LOR).

Ed
 
Best so far is a berry/wildflower honey I get from Oregon, with a blend of Lalvin 1118 and 1122 yeasts. I also start my yeasts in a 1800ml DME solution on a stir plate for 24 hours prior to pitching. Ferments out semi dry, with a nice range of aromatics.

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Mazer828 said:
Best so far is a berry/wildflower honey I get from Oregon, with a blend of Lalvin 1118 and 1122 yeasts. I also start my yeasts in a 1800ml DME solution on a stir plate for 24 hours prior to pitching. Ferments out semi dry, with a nice range of aromatics.

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Do you ferment with both yeast active in the same container at the same time?
 
I dodn't think it is that crazy. I have been planning on doing it as soon as it cools off enough to keep my temps under control
 
What's maybe even crazier is I make a starter with one packet of each yeast in the same flask at the same time, kinda getting the two armies to learn to work together a bit before sending them in to do battle! Lol.

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I have had good results with orange blossom. I have rarely seen tupelo here in California, so I can't really comment about it. A friend shared a bottle using meadowfoam once, and my reaction was wow, I'm grabbing that kind if I ever see it (and know a store where I could get it if I'm near). Finally, wildflower honey varies widely between locations, but I'm lucky that the local honey in the Sierra foothills has sources like manzanita, so this has been an award winner for me.
 
Another yeast that I have used with great success, and incredible results is the wyeast dry mead yeast #4632. It ferments energetically, even with little regular nutrient addition or agitation. It's literally a pitch and wait yeast. And it produces some very bold pineapple/bubblegum esters. I've used this with a few different wild flower honeys, and a dandelion honey that turned out particularly phenomenal!

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