I made a cyser on 1/3/09 with an OG of 1.090. I pitched two packets of properly re-hydrated ICV D-47 and aerated with my diffusion stone for a couple of minutes. I also tried my hand at staggered nutrient additions. I put about half of the yeast nutrient and energizer up front. Within two days it had chewed it down to 1.060. I then pulled a sample and added about 1/3 of the nutrient and aerated the sample before dumping it back in. It went crazy after that and on 1/8/09 it measured 1.003! The carboy is in an area that has been about 60-65 degrees for the entire time.
Is this too fast? I don't think I have ever had a beer ferment out that quickly much less something like a mead! Anybody else ever had something like this happen?