I am about to make 10g of this mead 5g (20lbs of honey) of sweet and 5g dry-semi-sweet(14lb of honey, I'm not sure how sweet this will turn out, never did this one).
Charlies Papazian says that Sherry and Pris de Mousse yeast are good together... do I just add both yeast at the same time? I thought Sherry yeast was for the secondary.
I never used Sherry yeast does it come in dry form too? Which should I use? I figure a beer would be liquid but most wines/mead use dry.
It also says to use yeast nutrients and pectine enzymes. Both come in a powder form... You can't sanitize either I think.. won't this cause contaminations? THe enzymes will deactivate if you boil it.
What to do with yeast and powders?
Charlies Papazian says that Sherry and Pris de Mousse yeast are good together... do I just add both yeast at the same time? I thought Sherry yeast was for the secondary.
I never used Sherry yeast does it come in dry form too? Which should I use? I figure a beer would be liquid but most wines/mead use dry.
It also says to use yeast nutrients and pectine enzymes. Both come in a powder form... You can't sanitize either I think.. won't this cause contaminations? THe enzymes will deactivate if you boil it.
What to do with yeast and powders?