Looking through your recipe I was going to ask whether you could use something other than bakers yeast (which is a relatively recent invention) and then saw Anatolii’s post:
I would have guessed it might have been sourdough type yeasts - have you tried that Dave? I would definitely consider it - sourdough yeasts are said to be more beneficial than bakers yeast since they are a natural fermented food, containing wild yeasts and lactic acid bacteria
I have heard of sour mead being done on purpose (and accidentally due to vinegar infection), but don’t much like the idea, so I don’t think I’ll be doing that. However, I have used three different varieties of wine yeast and a yeast actually meant for mead.
