Belatu
New Member
Hello,
I will soon be embarking on my first mead adventure. I've put together an equipment/ingredient list as well as some calculations in this google sheet.
If an experienced mead master could take a look and check it over I would greatly appreciate it.
I'm also wondering what the correct procedure is for using two separate yeasts. Since I'm going for a high APBV I was thinking I would use both the Red Star Premier Blanc Wine Yeast in the initial pitch, then add Lalvin ICV - K1-V1116 once I reach 1.124 SG (16% APBV) or whenever the it stalls out to get it up to the 18% APBV.
I haven't bean able to find any resources on what the protocol for something like this is, so I'm hoping someone could share their experience, or how I should go about it.
I will soon be embarking on my first mead adventure. I've put together an equipment/ingredient list as well as some calculations in this google sheet.
If an experienced mead master could take a look and check it over I would greatly appreciate it.
I'm also wondering what the correct procedure is for using two separate yeasts. Since I'm going for a high APBV I was thinking I would use both the Red Star Premier Blanc Wine Yeast in the initial pitch, then add Lalvin ICV - K1-V1116 once I reach 1.124 SG (16% APBV) or whenever the it stalls out to get it up to the 18% APBV.
I haven't bean able to find any resources on what the protocol for something like this is, so I'm hoping someone could share their experience, or how I should go about it.
- Should I add both of these yeasts in the initial pitch, or stagger them as stated above?
- Should I add all of the honey initially, or save some for the second pitch of the Lalvin ICV - K1-V1116?
- If so, how do I calculate how much honey to save in reserve?
- What else am I missing?