Ok guys..I've made a few batches of mead now to become dangerous to myself, by experimenting with different yeasts, flavorings, etc. However, with that said, I think I may have screwed this simple one up.
I made a 1 gallon batch of quick mead today....as I am tired of waiting for all my other batches to age!
Anyway here's the initial recipe:
2lbs 3oz of Clover Honey
7 oz. of Buckwheat honey
.6 tsp - grape tannin
1/8 tsp - Fermax
5g packet of 71B-1122 yeast
Balance tap water, to make up 1 gallon.
So I wanted to add just a "little" somethin somethin to this recipe..so I threw in a single cinnamon stick......AND........1/4 teaspoon of Vanilla extract. Now stupid me didn't even read the vanilla bottle...but it said it contained 0.1% Sodium Benzoate, and phosphoric acid.
Will the sodium benzoate and phosphoric acid KILL my ferment before it even begins?? Any help on this issue would be great....I made this batch just about 3 hours ago..so it's still fairly new, and so I am wondering if I should just wait and watch for 24 hours, or take some proactive approach right now.