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Old 02-10-2008, 05:13 AM   #11
Sir Humpsalot
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Ok, so I now have 5.5 gallons of clover mead. OG of 1.077.

I'm using Wyeast Dry Mead yeast.

So how much Fermaid K should I add to my recipe? Any opinions?

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Old 12-15-2010, 02:14 PM   #12
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I would go with the recommendations in High Test's FAQ's...


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Old 12-16-2010, 06:49 AM   #13
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This looks interesting, I would use relative small amounts of oak if at all. Meads like honey have a complex mixture of flavor, spices and aroma that come out very strong with enough ageing. Adding oak will just over power that and turn it into bourben.
I have made some batches of mead made from Kiawe / Mesquite honey that tasted like liquid smoke for two years. Now it taste fantastic with enough ageing.
I think your headed in that direction, and may reach the wrong conclusions on mead.


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