Adding second yeast to finish off...add yeast nutrient?

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

SatanPrinceOfDarkness

Well-Known Member
Joined
Mar 11, 2015
Messages
118
Reaction score
23
Location
Philadelphia
So I started two meads way back in May. So they've been in primary for about 4 months. One is super high OG (1.158) and the other was a bit less (1.105).

I started with a packet of Windsor Ale Yeast. Amazingly, both have fermented to between 10-11%. The lower OG is attenuated at 68%, and the high OG is attenuated at 51%.

I am planning to add champagne yeast to finish these off.

First off, should I even bother with the lower AG mead? It's at 1.034 right now. Still very sweet, but drinkable like a schnapps.

Secondly, should I add yeast nutrient to them as I add the champagne yeast?

Anything else?

Thanks!
 
Top