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I've only used Go-Ferm, Fermaid K, and DAP. I was at The MeadMakr BatchBuildr looking at their Nutrient Regime and they have a Fermaid O / Fermaid K / DAP option. Is this now the preferred nutrient protocol?

Ambient temp

Yes, but that will happen regardless once I add the lavender.

Clover

I'm looking to make a 5g batch of sweet vanilla and lavender mead. I plan to age it in the secondary, back sweeten, then add lavender and vanilla tinctures. What's a good yeast to use and why do you recommend it?

Hey everyone. I want to make a vanilla lavender mead and could use recommendations on the type of honey I should go with. Since I heard vanilla lavender yields a light flavor, I'm thinking the honey should be mild to not overpower it. What would be a good choice and where is the best place to...

I am going quarter apples to put in my mead, but I was wondering if there's any good reason they need to be cored?

After around 21 days in the primary, I'm going to leave my mead in the secondary fermentation carboy for about a year. I want to use all the main pumpkin pie spices. My first question is how long do I leave the spices in generally? The full year it's in the secondary, 3 or 6 months before...

I can't find any drinking horn messages boards, so thought I'd try here. I'm working on my first drinking horn. I cleaned, deodorized, and sanitized it already. I have sandpaper from 120 to 3000. I started with 120 and went with the grain for 30 minutes. I then used 150/ 180/ 240 for 15 minutes...

Hi everyone, I'll be bottling my first batch of mead very soon and I have a few questions: Can I put the bottles in the dishwasher under the sanitation mode (no detergent) instead of using Stan San or is there a preference on sanitation? I found these two types of bottles (cork and flip-top...

Hi everyone, I'm a newbie at this and could use some advice. I'm going to make a mead with pumpkin/apples/spices. My three questions are (1) what yeast would you recommend and why (2) I was planning on putting the fruit in the fermenting bucket, but what about secondary fermentation in the...