Originally Posted by YooperBrew
I have NEVER heard of any wine/cider or mead going under .990. Never. I don't think any wine yeast could do it. Has this actually happened to someone?
All my temps were over or under 60 F by less than 0.4.
I used 1# of honey and 3# of agave nectar in my mead and I'm sure agave sugars ferment differently than honey. Thats probably why the reading is so low.
And the taste is excellent!!