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Ok thanks, yeah I asked over at the mead area and they gave me lots of suggestions. https://www.homebrewtalk.com/f30/sourdough-starter-yeast-nutrient-239764/#post2839771

Thanks for all the advice. As for why I dont drive up to Thomas Creek I was trying to hold off until I decide what I am going to brew next and I dont have a lot of time this weekend to get over there. I think I am going to use the raisins and orange. I might use the bee pollen if they have it...

I was hoping to take a shot at making my first mead this weekend and Im not able to make it to any homebrew supply shops so I want to source all materials locally. I am going to probably be using some yeast that is leftover from fermenting a batch of beer I have going and Ive read a lot that...

So if I use the leftover slurry from the last batch that will have enough leftover nutritional components to ferment well? If thats the case then thats even better! Im gonna post the question in the mead making forum as well and see if they have some more advice for me. Thanks.

I was thinking of trying to brew some mead this weekend and I was hoping to not have to go to my homebrew supply place since its in the next town over. My question is that if I recover my yeast from one of my current brews can I boil some of my sourdough starter for a period to kill the yeast...

I am new to the world of brewing and as sort of a test to get my feet wet I decided to make some cider as the ingredients were readily available. My question, before I tell what I did, is am I doing this right and is there any danger of me making myself sick? I didnt really think about taking...