Im still kind of new to making mead and realized that when going from primary to secondary I loose quite a bit. Is topping off in the secondary OK? What is the proper way? I really want to get the most out of my mead. Ty for any input.
I am new to this and have been making Mead's with bread yeast and would like to venture to a new way using better yeast. I want to make a strawberry kiwis mead but am lost on what type of yeast would be good. Also will the seeds from the fruit. Be an issue?
