First I would like to say I followed a recipe given to me and this was before I did any research on what I was doing exactly. As I understand now that less is more in mead making. At any rate.
The Starter
6 Cups of H2O
1lb honey
1 packet Levin D-47
Boiled H20 and put honey in when cooled to 150 degrees. Waited until that cooled to about 90 degree and pitched the rehydrated yeast. One hour later active fermentation, to my delight you can imagine.
The Next Day I Mixed the Mead Recipe
4.5 gallons H2O
12 lbs Honey
*remember I made a starter which brings the full batch to 5 gal/13lbs
15 tsp Malic Acid
7.5 tsp Tartaric Acid
1.25 tsp Wine Tannin
3.75 tsp Yeast Energizer
5 tabs Campden (Crushed)
I pitched the yeast starter after the must had a 24hrs for the campden to be effective. I used purified water in this stage, but note the starter was boiled tap. Mixed everything together and pitched the yeast starter today.
I am going to leave it alone for a while, but after reading the FAQs I think by adding the acids before I pitched I may have made a inhospitable environment for the yeast. I would be greatly appreciative for your inputs. Thanks Dan