I just began collecting ingredients for my first batch of mead. Since it's my first, I opted to use a very simple recipe. Problem is the recipe is a bit short on details, so I'm hoping you fine folks can help fill in some blanks.
The recipe calls for yeast nutrient, but doesn't specify how much. I found the stuff at the hbs, but the term "yeast nutrient" seems so vague, I worry there might be different types or concentrations. I hope I'm just over thinking this.
Also, would I be wise to oxygenate the wort? or just shake to airate?
Medium dry mead
4-6 months secondary
Any advise, tips, tricks or feats of alchemy would be appreciated. (honey is Fing expensive!)