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Making Great Mead


Use quality honey, you can't make great mead from crappy honey.
Optimum fermentation temperatures 60 - 75F

If the yeast is pitched into a must with an inadequate level of nutrients, there are two likely outcomes:
The yeast will become metabolically stressed and ferment slowly while producing undesirable off-flavors.
Having run out of adequate nutrients, the yeast may prematurely become dormant and drop out of suspension, leaving you with a stuck fermentation.

Yeast helpers (what you need):
  • Fermaid-K
  • Go-Ferm - Rehydration medium, increases the activity and optimizes the health of the yeast
  • DAP (Yeast Nutrient - Diammonium Phosphate (NH4)2HPO4 )
  • Potassium hydroxide - (KOH) careful now
Start mead Day 0 - Start mead
  • 4.5g Fermaid-K
  • 2g DAP
  • Yeast - 2x 71B Yeast
  • 28g Go-Ferm
  • Dissolve in 110F water, add yeast once at 104F, incubate 15-30 min and pitch
Day 1, 3, 5, 7, 8
  • Stir mead carefully, do it slowly so you don't create a volcano
Day 2, 4, 6
  • Stir
  • 4.5g Fermaid-K
  • 2g DAP
  • 50ppm KOH (10ml of 2M solution)

This was adapted from a presentation Kris England gave at the 2008 NHC.