OK... I wasn't sure where to post this, as this could apply to cider/mead/beer/wine/whatever, and at the same time I am sure that this idea will sound so stupid/crazy as to be considered a drunken rambling, but I assure you I haven't had a drop yet today... so I figured to post here.
Anyway, what would it be like if you added a digestive enzyme to the brew. For example... something like Absorbaid. I mean, I've heard about adding the pectic enzymes and such, well what about a full-on digestive enzyme?
Would that break things down even more, which may make it even easier for the yeast? Any thoughts?