MY first mead and SNA and Aeration

[amishland]

I am making my first mead-type drink and chose Gordon Strong's Apple Pie Cyser from the BJCP mead study guide.
71b-1122
3 gallons fresh cider
12# of fall harvest honey
2#raw brown sugar
my OG was 1.138.

SNA process copy paste from BJCP mead study guide
Fermaid-K (yeast energizer) and diammonium phosphate or DAP (yeast nutrient) add the additional nutrient requirements of the yeast during fermentation. One teaspoon of Fermaid-K and two teaspoons DAP should be adequate for a five-gallon batch. You can mix them together for a stock blend and add them using the following schedule:
• Add ¾ teaspoon yeast energizer/nutrient mix immediately after pitching yeast.
• Add ¾ teaspoon yeast energizer/nutrient mix 24 hours after fermentation begins.
• Add ¾ teaspoon yeast energizer/nutrient mix 48 hours after fermentation begins.
• Add ¾ teaspoon yeast energizer/nutrient mix after 30% of the sugar has been depleted

I followed the gameplan but I missed the 30%, after 5-6 days I measured gravity and was down to 1.060 and was far from the 30% fermented point but added nutrients anyhow, and I was below the 50% point in which aeration is allowable, so I did not aerate.

There is not much I can do now but I think everything will be fine, any advice any one has on the upcoming steps for be appreciated!

 

[Arpolis]

Everything will be fine. Using Cider you have plenty of nutrients in the must. SNA and extra aeration is only a requirement for traditional meads (Honey/water/yeast) & when using finiky yeasts like Wyeast' Sweet Mead yeast. The SNA process just makes things a little smoother but again, your Lalvin 71b will ferment out just fine. Just a little de-gassing by rocking the carboy smoothly is all that is needed until fermentation is complete.

 

[amishland]

quick update: I am in secondary, and am about to add a pie spiced tea (vanilla bean, cinnamon sticks, cloves and a whole nutmeg) and add some glass shot glasses in hopes to displace headspace.

OG;1.134
now;1.016

tasting a sample was out of this world, not hot or boozy at all, some spices remain from the original local cider

 

[amishland]

I plan to serve this from a keg, is there any reason to not just rack into a corny keg for bulk aging one month with the spices prior to serving?

 

[fatbloke]

I'd suggest making sure its cleared properly, as 71B isnt a yeast that is good for ageing on. It can cause off flavours within a couple of months of the ferment finishing.

Hence its worth clearing it properly first, maybe with some bentonite or even sparkoloid.