Originally Posted by tenchu_11
Lavin D-47 great simple dry yeast nice chardenney hint to it...good for something light like meads
I mostly use D-47. It runs clean and likes the 60-68 temp range. You may through off some fusels at 70 and above. Sounds as if you are good.
Here is what I would do:
12 pounds of honey
1 tablespoon of yeast nutrient
1 tablespoon of yeast energizer
2 packets of Lavin D-47
5 gal of water (preferably spring water)
Put that all but the yeast in the brew bucket and heat to just melt the honey down, you don't need to boil. When done, put in a plastic cup your yeast with a bit of water and some sugar, room temp. Wait till it's foamy and until your must is below 98 degrees. Then toss in the yeast. Stirr well, transfer to your brew bucket or carboy. Then wait until your air lock has slowed down until 1 bubble for every 30 seconds or so, rack to secondary. That should be around a month or so. Once in the secondary, I'd say 2 months time it should start to clear, You then mix in Potasium Sorbate, about 1 tablespoon to stop the yeast. Wait for a week then add the remaining honey. You can add flavors in the form of fruit juice or a spice at any time after you rack it once.
Rack off of fruit/spices after around a month or so. Leave for 2 months and take a tablespoon of Sparkloid in 8 oz of water, boil it and then toss that into your must. Wait 2 weeks to a month and rack off the sediment. It should be really clear at this point. You then bottle and wait for 6-8 months. Now you have Excelent mead. You wont be disapointed. (you should have about 8 six packs of 12 oz bottles worth)
If your friend has more honey for free, I wouldn't mind some. I would even give over a couple of six packs to him.