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I'm making makgeolli, and every recipe I've seen asks that you cool the rice down completely before continuing (i.e. the mash is room temp). Wouldn't the conversion from starch to sugar be more efficient if I don't cool the rice down? Of course, it's best to not deviate from the recipe (if it...

I started a 1 gal. cherry mead on the 5th of May, and I just performed my second gravity reading of my cherry mead, and it went from 1.122 SpGr to 1.013 since then! However, the current smell is comparable to that of Lunchables meat, which is a bit worrying. Because of this, I was wondering if I...

Thanks for all of the replies! I have siphoned off a little under a quarter gallon of must and added water, then added an eighth teaspoon of LD Carlson yeast nutrient, which I'll add every few days.

I did not put any nutrients in; it's just water, honey, and yeast. As for degassing, the mead has only been in primary for a few days, so I am not degassing, if that is what you meant (I'm new to brewing, so I don't know all of the brewing vernacular).

I just started my first batch of 1 gal. of mead a few days ago, and so far, it is not fermenting as fast as I expected it to (it's releasing a bubble every 7-8 seconds). I'm used about a third of a packet of Lalvin EC-1118 and 4 lbs of honey in my batch. For reference, I have a batch of cider...