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Old 01-04-2013, 08:35 PM   #11
Devo9
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I found a link to a discussion on this recipe:

http://www.homebrewtalk.com/f30/pric...ar-mead-12624/

It is doable. Try the champaign yeast and read AZ IPA's advice!

Good luck!


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Old 01-04-2013, 08:41 PM   #12
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So how much yeast nutrient and at what timeline do you do this? Right now it is fermenting and doing a bubble or two every few seconds. Also I should pump air into the must every day to keep the yeast happy? Should I pitch the Champagne yest also in your opinion AZ?


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Old 01-04-2013, 08:45 PM   #13
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Quote:
Originally Posted by Chaserz28 View Post
So how much yeast nutrient and at what timeline do you do this? Right now it is fermenting and doing a bubble or two every few seconds. Also I should pump air into the must every day to keep the yeast happy? Should I pitch the Champagne yest also in your opinion AZ?
I agree with devo that the sweet mead yeast is going to get overwhelmed pretty quick. I'd add the champagne yeast now.

The nutrients should be added based on gravity. Check out hightest's FAQ in the sticky's at the top of the mead section.
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Old 01-04-2013, 08:50 PM   #14
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ok thank you both!
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