Mead Experimentation

We are experimenting with different honey concentrations and different yeasts to make mead. We’ve got 71b to make a dry mead (with different concentrations of honey) and then 47b to make a slightly sweeter mead.

Researching the process, we decided on three nutrient additions – a blend of 50% Go Ferm and 50% Fermenaid K. Added 1/4 teaspoon of nutrients shortly after the yeast was pitched. Added another a couple of days later … and then couldn’t figure out when the almost-done state was and failed to add the third addition.

Now we’re just waiting for it to ferment.

 

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