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www.wyeastlab.com has a good description of their various yeasts. I used 3277 Assmannhausen yeast recently for a blackberry melomel. The results were very good, but I don't know how much is attributable to the yeast I used.
I'd be curious to hear what results others have gotten from the various yeasts offered. Thanks.
K1V-1116 is a great yeast from Lalvin. It is very fast and will stop consistantly at about 12% alcohol so you can control residual sweetness by the amount of honey at start without excessive alcohol content. 2 1/2 lbs honey per gal will finish out at semi-sweet between 1.006 to 1.009