HarvInSTL
Well-Known Member
I noticed that Ken Schramm talked about adding honey when the initial vigorous fermentation slows.
He mentions that he does not follow this method because he thinks that yeast cells are missing nutrients to aid in healthy yeast metabolism.
Does anyone know which exact nutrients that he is referring to?
Also would following an extended SNA help in this situation? I'm jonsing to do a 20%+ mountain berry melomel aged in a port barrel for a couple years.
Thanks!
He mentions that he does not follow this method because he thinks that yeast cells are missing nutrients to aid in healthy yeast metabolism.
Does anyone know which exact nutrients that he is referring to?
Also would following an extended SNA help in this situation? I'm jonsing to do a 20%+ mountain berry melomel aged in a port barrel for a couple years.
Thanks!