I'm a complete mead newbie and want to start two batches tomorrow to compare them. The only difference between the two batches is the yeast.
4.5 liters water
1.2 Kgs honey
5g LALVIN 71B-1122 ... or... LALVIN EC-1118
1 teaspoon of young's yeast nutrient (Diammonium Phosphate Ammonium Sulphate).
1) I have seen comments regarding using FermaidK/O/etc... I can't get access to any of these in the country I am currently in. Are they essential given that I already have the Young's Yeast Nutrient? If yes, how can I compensate?
2) Should I adjust the above recipe for the different types of yeast used?
3) Is it worth staging the addition of the yeast nutrient? I've seen people suggest both staging and having it mixed in with the must.