Hi, all. I've been lurking for a few days, and have already learned more than I could imagine, but still have a couple of questions.
1. Is it better to have the yeast attenuate or starve? Or does that even matter? If it does that will make OG and yeast selection even more important than I thought when I started.
2. Right now I have a ginger & blood orange mead on its 7th day in primary. OG was 1.135 and its currently at 1.058 and the yeast are working furiously. I'm using the KV1-1116. The pH is hovering around 3.2-3.4 ( hard to tell with the strips.) Should I try to bump the pH at this point or let well enough alone?
3. Lees question. I've seen a lot of different info here. Some take the mead off the lees asAp siting "off flavores", some let it sit for character. It seems to depend on the yeast strain. I couldn't find any info regarding that with my specific yeast.
Last: I'm about to come in to a significant amount of Black Locust honey. This is top notch stuff and I'm accepting it in leu of payment for some work I did. It is rare, almost clear, and supposed to make great mead. I'd like some advise on a recipe and how to proceed with it. I don't want to bugger it up because he only gets a crop like this once every 5 years or so.
Thank you all so much for what I've already learned here, and thank you in advance for any advise you can provide.