Reecips making qwestions

[DrWizzard]

So i got a few qwestions. Is there anything i sould be carful about when it comes to planing out.
For example i wana try a mead with added pepper jelly on the 2nd fermentation.

Also could the potassium in fruit cause the yeast to stall because if i remembure correctly potassium sorbate can be used to kill off the yeast.
I wana make a P.O.G mead and passion fruit and guava both have a good amount of potassium.

 

[Lampy]

The potassium is more of a carrier ion for the active sorbate. If you are adding a K sorbate ingredient in secondary I don't think that would be much of a problem because the sugar should already be fermented.

 

[IAmPistolPete]

Potassium itself is a vital nutrient for yeast [and all living things]. They go bananas for bananas! As Lampy mentioned it's the 'sorbate' part of potassium-sorbate that does the damage.

If there's pectin in the pepper jelly you may end up with a hazy product unless you you add a pectic enzyme [/pectinase]. Not the end of the world, just it'll likely never fully clear. If a spicy mead is what you're after I'd just add sliced fresh peppers in secondary. My fav mead I ever made was a ginger/jalapeno mead. I had orders for more from ev who tried it. I gave them the recipe instead

 

[DrWizzard]

Potassium itself is a vital nutrient for yeast [and all living things]. They go bananas for bananas! As Lampy mentioned it's the 'sorbate' part of potassium-sorbate that does the damage.

If there's pectin in the pepper jelly you may end up with a hazy product unless you you add a pectic enzyme [/pectinase]. Not the end of the world, just it'll likely never fully clear. If a spicy mead is what you're after I'd just add sliced fresh peppers in secondary. My fav mead I ever made was a ginger/jalapeno mead. I had orders for more from ev who tried it. I gave them the recipe instead

Well this has just solidified that these are both good idias. I do have pectide enzyme and i wanted that fruty spice mix but ginger jalapeno sounds good maybe ill just do my jelly with jalapenos to give it a pepper tast as well. Now just to figure what honey i will use and how much fruit/peppers i will use. Oh ill have to balance ph and gravity. Thank god im good at math