Preliator
Well-Known Member
I am setting out to make a 5 gallon batch of mead (traditional) tonight and had a question regarding the yeast nutrient.
I decided to make my mead using
12 pounds Maine Raspberry honey
white labs yeast "WLP720" sweet mead yeast
topped off with water to 5 gallons.
the question i have is this, I have worked with dry yeast before but never this liquid stuff. the guy at the LHBS told me to just introduce it to the mead as is. but the last time i made a cyser i needed to add the nutrient. he also said it is a complete starter and there shoudl be no worries.....
any input on this would be most helpful as i said i plan to pitch this sometime this evening. hoping that once fermentation is completed i can break it down to 5 one gallon batches and ad some different flavors, fruits, herbs etc........
thanks for reading this
anthony
ad to edit: corrected a mixup with words
I decided to make my mead using
12 pounds Maine Raspberry honey
white labs yeast "WLP720" sweet mead yeast
topped off with water to 5 gallons.
the question i have is this, I have worked with dry yeast before but never this liquid stuff. the guy at the LHBS told me to just introduce it to the mead as is. but the last time i made a cyser i needed to add the nutrient. he also said it is a complete starter and there shoudl be no worries.....
any input on this would be most helpful as i said i plan to pitch this sometime this evening. hoping that once fermentation is completed i can break it down to 5 one gallon batches and ad some different flavors, fruits, herbs etc........
thanks for reading this
anthony
ad to edit: corrected a mixup with words