So, I did a first maple mead who turned out great, minus some fermentation errors, but that was one of my first ever fermentation. Times have changed, foortunatly
I'm now going for the big 10 gallons batch, so I don't want to screw it up. I have some questions, especially about yeast, nutrients and acids.
First of all, here's the recipe.
7 gallons water
9kg (20lb) Buckwheat amber honey
8 x 540ml cans Maple Syrup
(7200g sugar from honey, 3500g sugar from the maple syrup)
And this should gives me 10gallons wort at 1.120 or around. Looking for 15-16% abv.
The goal is to get, after final racking, a 5 or 6gal and a 3gal carboys. The 3 gallons will be aged even more on oak chips.
So, here come the questions:
1-About the yeast? I was thinking to Lalvin K1, because that's what I have on hand, but I'm wondering if it's the better choice.
2-Yeast nutrients. I have both Wyeast Nutriments and Fermaid K. Which one should I use, how much, and when (more than one addition?)
3-Acid. Should I add acid, acid blend or not? I have malic acid on hand...
4-Would it be a great idea to do a starter even if it's dry yeast?
5-Pasteurizing. I was thinking to put the syrup cans in 170F water for 15-20m before opening them and pitch it in the fermentor. For the honey, bring some water to 170F, then stir honey to dissolve and pitch. Am I right?
Thanks to you! And i'm open to any other information and suggestions!