I am interested to hear all aspects of your experiments making mead with kveik yeasts!
(Alterations to nutrient handling, fermentation time/temp, observations of flavor/aroma profiles, fermentation/flocculation/aging behavior, possible refermentation issues, etc...)
....I have a handful of kveik strains on hand, access to a wide variety of specialty local honeys, and a space that keeps a steady 83*. (Lots of past experiece with meads, but mostly with 71B and <70*.)
(Alterations to nutrient handling, fermentation time/temp, observations of flavor/aroma profiles, fermentation/flocculation/aging behavior, possible refermentation issues, etc...)
....I have a handful of kveik strains on hand, access to a wide variety of specialty local honeys, and a space that keeps a steady 83*. (Lots of past experiece with meads, but mostly with 71B and <70*.)