Originally Posted by wgpick
I have made a few batches of just plain mead. I used white wine yeast and fermaid k nutrient. The alcohol content at last test was only 6.5 percent. The mead was very sweet so there was still plenty of sugar to be converted to alcohol. I think the nutrient wasn't sufficient, is there a better variety?
Whereas its possible you were just using poor method/technique ?
Did you work out where the gravity was ?
Did you make sure you used enough Fermaidk for the amount of honey used to achieve the appropriate strength of alcohol ?
Did you check the pH of the fermenting must ? As just honey and water can be surprisingly acidic and when its being fermented the pH can often swing lower, low enough to stall the yeast (below 3.0 pH that'd be).
Have a look at the front page of the Gotmead forums, tbeir "NewBee" guide is linked in the left side yellow box.
It'll give you all the base guidance you need and a lot more besides.....
Fermaidk, is arguably the best nutient (some refer to it as energiser) on the market - even if only because of the consistency of product and the accuracy of the data published about it.......
Welcome to the forums......