I want to do a low gravity sparkling mead that I can put on tap next to my beer. Part of the reason for this is that I want something decent on tap for guests who don’t like beer. I’m going low gravity so they can have a couple without worry of overindulging. I’ve made a lot of higher OG meads but never anything like this. My main question is about fermentation. What’s my best bet for yeast? I only want to ferment to about 5% abv. I’ve heard of people using ale yeast for meads like this. Is that a good option. FYI, I do plan to do some fruit in this.