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Old 03-17-2014, 11:54 PM   #91
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Just mixed this up first go at a mead since closet stuff in high school a buddy made that tasted like crap so anything will be better but this smells amazing already. I think I'm going to let this ferment out then bottle and have for next fall. I had an og of 1.074 but I'm thinking probably a bit higher since I couldn't get all the honey mixed in is that a reasonable assumption or no?


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Old 04-16-2014, 02:52 AM   #92
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I just followed the recipe from the original poster, except a little less honey. My OG came out to be 1.072. I used a Yeast Nutrient. I was impressed that I had bubbles in my air lock within 2 hours! This is my first Mead. I'm planning on it being ready by Christmas this year.

Just to clarify, when a mead recipe calls for 1oz of Nutmeg (or any other spice) is it assumed that this is a whole or ground spice? Does it make a huge difference?

Also, being new to this forum, I can't find information on nutrient additions during the fermentation. I'd like to know if/when I should be doing this with this recipe and others.

Thanks

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Old 04-16-2014, 04:11 AM   #93
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tagging to follow. Come fall and the apples are ready I will have to try

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Old 04-16-2014, 01:55 PM   #94
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I prefer to use whole spices, the powdered/ground kind sometimes don't clear, even with finings. You can find more info on staggered nutrient additions(SNA) in the Mead Forum, this is the recipe forum; loads more info in the stickies over there :-)

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