Mead Test Part 2: Acerglyn

[dmw_chef]

Forgot to answer the rest of your question.

a. Best yeast for meads like coffee, blackberry and straight up?

b. Based on yeast selection, are there any nutrient needs that must be satisfied along the way?

I’m watching/reading a bunch online and very few include adding nutrients. But, I’m a fan of keeping my yeasts happy and decreasing their stress.

Regarding yeast selection and nutrition, this is your friend: https://scottlab.com/content/files/Documents/Handbooks/WinemakingHandbook2020.pdf

There are tables there that will tell you the nutrient requirements of each yeast and detailed descriptions of their flavor profiles. There is a spreadsheet linked in TBE's paper I linked above that you can use to calculate your nutritional needs.

Assuming fermax is roughly analogous to Fermaid K, 1tsp/gal may be supplying approx 90 YAN, if my math is correct.

 

[dmw_chef]

Also, most meadmaking information you'll typically find on the interwebs is likely out of date garbage. This is the best freely available repository I'm aware of: reddit: the front page of the internet

 

[David Violante]

So my mead fermentations end up screaming past the 1/3 break by the time I’ve gotten to the 72 hour mark of the 3rd addition. Do I just add the 1/3 break addition 24 hours after the 72 hour mark? That’s what I’ve done, and it seems ok. Just curious...

 

[dmw_chef]

Yeah, yeet the rest in, i.e., if you hit the 1/3 break at 72 hours, yeet both in at the same time.

 

[jgmann67]

Checked my gravity last night. I’m down to less than half still to go (1.030) and it’s chugging along nicely. Smells beautiful.