Hi, I’m fairly experienced brewer but first time mazer in search for a little feedback on a first mead recipe. Here’s what I’m thinking:
Heather honey for an OG of about 1.104. Ferment dry with K1V to give an ABV in the 14-15 range. Add DAP and Fermaid K staggered either as suggested by Ken Schramm in the Jamil show or in only to steps as suggested by Lalvin – will probably go with the four step approach, just to have an excuse to look at it every evening. Add about 1 oz. french medium toast oak to primary to give some mouthfeel and a little oak to it. About three weeks in primary, then a couple of months bulk ageing in secondary before bottling.
Will this be ok or what could I do to improve on this idea? Any feedback is appreciated.