Kveik yeast, fast prpduction but what the negative?

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Since i started to search about mead recipe and yeast, i discovered this kind of yeast

For what i understood some of this type ferment in 48h. Others go to 1 week. Ive seen difference for tolérance of course. And some only do neutral alcool.

Then some.question: -what kind of negative part? -Neutral alcool just dont add flavor to the mead right? Then its just the basic flavor of the honey, it is bad to.made one like that? -what good.brand for.kveik? - there some mix not good to make with kveik, like maple wine, or melomel?

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Posted: 1 month ago
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