Going to make my first mead, and thought it would be wise to get some input and also have some questions. Thanks in advance.
Recipe: 14 gallons of OB honey into 4G of water.
- this should give me a must of around 5.25 gallons and SG of around 1.1, right?
-Is distilled water okay (or even preferable) to use?
-Havent decided on a yeast yet, so I’m open to suggestions as to what is a good one to use.
- Mix everything together well, aerate, and add some yeast nutrient. Pitch yeast. Add additional nutrient and aerate for the first two days of fermentation.
- Rack to 5G carboy after fermentation is complete (or just after two months or so). Age another few months until clear.
- Bottle 2G of dry mead. Rack the remaining 3G into a 3G carboy. Stabilize.
-How much Pot met and pot. sorbate do I need to add in order to stabilize? - Backsweeten remaining 3G
-Any general rule of thumb as to how much honey I should use to backsweeten to a semi-sweet level? - Wait another few weeks to make sure fermentation doesnt kick back off and mead is clear.
- Bottle remaining 3G
