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Most mead recipes I’ve seen recommend adding between 2.5 to 4 tsp of nutrients (DAP and Ferment K), at different moments of the fermentation. There is no Ferment K at my homebrew store, so I bought Wyeast wine nutrient. These nutrients are advertised for wine, mead, and such. My understanding...

I just started fermenting a sweet mead. If all goes well, the final gravity should be about 1.018 when the yeast will reach its maximum alcohol tolerance. I’m planning to leave it in the carboy at least a month after there is no more bubble in the airlock to make sure that no more...

Is my freezer dead or am I doing something horribly wrong? I converted a chest freezer by pluging in a STC-1000. The STC works as intended and will turn my freezer on and off at the correct temperature. I also screwed a draft tower on top of the freezer, with a hole big enough so that the 3...

When I started homebrewing about 3 years ago, one of the first brew I made was a mead. I used a dry wine yeast and enough honey to give me around 10% alcohol. 2 weeks after bottling, I tried to drink one. It had an awful taste of alcohol and you couldn't say there was honey in that. It was dry...

To my own experience, making starters for liquid yeast is useless. I've always used the Wyeast propagator package (25 billions cells designed to use with a starter) without doing any starter and always had a vigorous fermentation in less than 24 hours. My fermentation temp is 68 deg. I just...

I’ve been reading this forum a lot but it’s the first time I post. I just tasted my first mead attempt yesterday. 7% ABV and 1.004 FG (4 kg of honey for 23 liters). I didn’t boil the honey because I bought it at a meadery and they told me they didn’t pasteurize it, so I did the same. I primed...