I made two 5 gallon batches of mead last night one was made using a red wine yeast and the other was with a sparkling wine yeast. So when I got home tonight at 10.30 I couldn't help myself but have a very quick peek into the buckets to see what's happening, the batch using the red wine seems to be starting the fermenting stage no problem where the sparkling wine batch has no signs other that a very strong smell of alchohol, just wondering if that's normal for using a sparkling wine yeast? I used a single sachet for each batch and also used yeast nutrients. This is my first attempt at making my own alcohol.