I am looking for suggestions on yeast selection, OG, fermentation temp, etc .....
Keep in mind, I want this to be a Traditional Mead.
I have 12 pounds of Basswood honey. Very light and delicate tasting.
I want to do this different than my other meads. I would like to let it ferment dry, and use chemicals to stabilize, cold crash, and backsweeten with some of the Basswood honey just enough to bring it up to 1.008 - 1.010.
I have never used the chemicals to stabilize a mead, but have used them, sparingly, in wines.
So, Thanks to all of you in advance. I am looking forward to your suggestions and comments.
:rockin:
Keep in mind, I want this to be a Traditional Mead.
I have 12 pounds of Basswood honey. Very light and delicate tasting.
I want to do this different than my other meads. I would like to let it ferment dry, and use chemicals to stabilize, cold crash, and backsweeten with some of the Basswood honey just enough to bring it up to 1.008 - 1.010.
I have never used the chemicals to stabilize a mead, but have used them, sparingly, in wines.
So, Thanks to all of you in advance. I am looking forward to your suggestions and comments.
:rockin: