thewarning
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- Nov 6, 2018
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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 carboy? I know some just do fermenting bucket, others just secondary fermentation, and then others do both. Any recommendations? (3) How much spice would you recommend in a 5g batch? I was reading the compleat meadmaker and it said use spice very modestly. For example just 1 or 2 cloves is good for a 5g batch (which seems minuscule to me). And like question 2, would you do spices in fermenting bucket, second ferment, or both?
Thank you for any advice
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 carboy? I know some just do fermenting bucket, others just secondary fermentation, and then others do both. Any recommendations? (3) How much spice would you recommend in a 5g batch? I was reading the compleat meadmaker and it said use spice very modestly. For example just 1 or 2 cloves is good for a 5g batch (which seems minuscule to me). And like question 2, would you do spices in fermenting bucket, second ferment, or both?
Thank you for any advice