Jnco_hippie
Well-Known Member
Just put together my first "normal" mead.
One gallon batch
3.5 lbs honey
2 hand full dried currants (like raisins)
1/2 lemon juice
1/2 lemon zest
Champagne yeast red star
I heated water and tossed in currant raisins to to dissolve honey. Squeeze in juice and add zest. Cool down to 70 F take gravity and found it to be 1.360!!
Do I need to thin this out with water before pitching? Can yeast even survive in that gravity?
One gallon batch
3.5 lbs honey
2 hand full dried currants (like raisins)
1/2 lemon juice
1/2 lemon zest
Champagne yeast red star
I heated water and tossed in currant raisins to to dissolve honey. Squeeze in juice and add zest. Cool down to 70 F take gravity and found it to be 1.360!!
Do I need to thin this out with water before pitching? Can yeast even survive in that gravity?