Lacto Mead?

[WuWeiBrewing]

I want to try to make a sour mead, and am hoping some of you can help me out with a few questions/concerns, or offer any advice. My plan is to make a 3-gallon hydromel and pitch sacch and lacto at the same time. I figure a hydromel, with a lower gravity than a traditional mead, would be best for the lacto?

But, I'm not sure which sacch strain would be best to pair with the lacto. Ale or wine? Or, would a 100% lacto fermentation work? Also, should I still use any nutrient/energizer as I would with a traditional mead? I've seen online that some mead-makers have added maltodextrin to their meads when experimenting with lacto or brett; would this be beneficial, and if so, how much should be added, and when?

Thanks in advance for any insight/advice!

 

[MarshmallowBlue]

The hydromel is a good way to go. One thing I would change is to pitch the lacto separate a few days before the sachh, as lacto doesn't handle alcohol too well, and it will give lacto time ot develop acidity on it's own before the yeast comes through and blows through your sugar.

 

[WuWeiBrewing]

Thanks for the advice! Any recommendations for a sacch strain to pitch after the lacto?

 

[MarshmallowBlue]

I'd go with a neutral ale yeast like US-05

 

[WuWeiBrewing]

Sounds good - thanks! I'll post my process and results on here soon. Should be getting this together sometime tomorrow. After a bit of research through some of the other forums, I think I'm also going to add about 22 grams of maltodextrin with the lacto as well, and hold off on adding any yeast nutrient until I pitch the sacch.