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Epruneau

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Hi my name is Ed new to making mead. Was wondering if you always add yeast energizer seen recipes with and without. And if it’s a decision you make on your own what factors would make you add it or not. I have just enough knowledge to get in trouble with between reading these posts and the local store here in NJ. Thanks in advance for any help.
 
Not certain but I suspect that the energizer is a version of the nutrients. I think it is DAP and a vitamin B complex and perhaps some dead yeast cells. You might use Marmite and DAP.
 
I appreciate all the info I’m currently experimenting with some 1 gallon carboys doing a blueberry muffin, pineapple, lemonade I found on this forum, peach, and a mango.
 
Thanks for the welcome
According to the recipe it’s a cinnamon stick and vanilla bean to taste in the secondary as I said this is all new to me so I’m not sure how it will taste
 
Congrats I'm new too! Sir Benard is right on point with the difference between energizer and nutrients, I have both and the vitamin b and hulls are the only difference in ingredients with mine. From what I understand they are interchangeable.
 
I didn't use any yeast nutrient when I started making mead many years ago and the result was a very "hot" alcohol flavor that only mellowed out after years of aging. These days, I always get great results when I use:

TOSNA™ v3.0

Tailored Organic Staggered Nutrient Additions

https://www.meadmaderight.com/tosna.html
 
Here's a podcast where just yeast energizer was used, but note that they used an entire pack of the Imperial liquid yeast into a 1.25 gallon batch; that yeast pack is designed for a 5 gallon batch and may (or may not) contain some energizer and nutrients

 
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