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Wyeast 1388 eats 120 points. That means it will take a 1.120 gravity mead to 1.000, a 1.140 mead to 1.020 and so on. You may get plus or minus 0.005 points depending on your nutrients, temp, etc. This is because the ABV tolerance of the yeast is around 16%. All oaking is done at 70 F as I have...

Yes, it will easily go to 1.00 or below.

Yes, nutrients are required again for a second batch.

You still need Fermaid K for trace nutrients and vitamins. It’s only 1 addition.

D47 would work with temperature control. 71B would fight the flavor profile.

I’ve made something like this here: https://denardbrewing.com/blog/post/brays-banana/ It’s basically banana purée with no water. It’s amazingly good! Just a heads up: bananas fermented dry are more tart than limes. It takes a lot of residual sweetness to balance it. Good luck on your batch!

1. Omit orange peel and acid blend. At the end, you can add if needed. My thought is that it will fight what you are going for. 2. A dark honey such as Acacia really works well with Rose hips. 3. W15 accentuates rose flavors much better than any other yeast. 4. Bump rose hips up to 1 lb per...

Sultry This is a very complex and unusual mead. The ingredients don’t seem like they would go together initially, but wow do they! It smells amazing the second you put it together. Sultry: 3 gallon batch 1. Bring 1 gallon of water to a boil. Cut heat and add the following: -Hibiscus flowers...

Take your pick: https://denardbrewing.com/blog/category/mead/

OmniGinger BOMM This is a ginger mead dialed to 11. It uses multiple species and forms of ginger to create the maximum effect. I’ve also included other herbs to round the flavor out and Golden DME to improve the body. It’s dark and potent, but hopefully extremely easy to drink! OmniGinger: 6...

The trick is to use tart cherries rather than sweet cherries. Sweet cherries turn out like robitussin. This is my recipe: https://denardbrewing.com/blog/post/cherry-bomm/ It has been a favorite for both my family and brew club.

Since Xoakers are spheres, 90% sits under the mead naturally. I do swirl occasionally just to aid diffusion, but Brownian motion does just fine if you age 3+ months.

No. You just over oak it before you get the full effect.

What and how much to use depends on your goals. This is how I do things: Fresh Ginger (skin on for burn) -Use 0.25 lbs per gallon for a subtle flavor up to 1 lb per gallon for intense flavor. -Skin contains a lot of the burn, so leave it on if that is what you are looking for. Dried Ginger...

Yes, it’s for post fermentation. Yeast can breakdown vanillin in primary fermentation, so I wouldn’t suggest adding there. I only reuse the Xoakers to smoke meat!

I’ve made this many times: https://denardbrewing.com/blog/post/Froach/ It is amazing, but getting true heather honey is an expensive pain in the ass! I get the honey on Amazon when they have it. Search this: Heather Hills Scottish Heather Honey Case of 4 X 12oz

1. UvaFerm 43: Simply the best yeast for this. The guys who win Mazer cups for Polish mead use this. Also, you can add all honey upfront with this yeast! Pitch at least 4 grams per gallon. 2. GoFerm rehydration and TOSNA nutrient schedule. 3. Raspberries are used in Jadwiga (one of the most...

First, the pH would be fine. A pure berry slush isn’t below pH 3. Second, the potassium carbonate isn’t there to adjust pH. It is added to buffer pH swings. It’s not really low pH that causes stalling. It’s a fast changing pH that causes stalling.

I’ve fermented 1.160. Never needed to go higher. If you add all honey upfront. Wyeast 1388 will eat 120-125 points. If you step feed, it will go higher. I’ve never had a stall, but I use nutrients, spring water and have temperature control.

Wyeast 1388 will go to 16% ABV in mead. Do not bottle this without stabilizing or you will have bottle bombs. Swirl daily to get the yeast in suspension and keep it warm. It will slowly knock the points off. In the meantime, figure out what happened so it doesn’t happen again. Was is just too...