Originally Posted by mmadmikes1
I don't do recipes. I add yeast to a honey water mix that starts at 1.05 with PH set at 3.6. I add yeast nutrients. I like champagne yeast fine. Last time I used 1118 because it was all I had in drawer. I Warm the mix to 135 for 20 minutes normally but have read you dont need to so last batch I didn't. It is not finished but looks great in carboy.
As fermentation progresses I add honey and nutrients. Every time the SG goes below 1.0 I add more honey to 1.02. That is where I like it to finish at 1.02. I will do this until it stops fermenting. This is strong mead that requires no sulfites of sorbate. I add 3 vanilla beans I grind up in my coffee grinder at start of fermentation in six gallons. If it needs more vanilla when it is done I will add some extract. Don't know what I am forgetting but This is my first batch without heating honey the only downside was the wax buildup on side of fermenter but no harm to mead at all. BTW I never anything the same twice
Mad Mike, I like your intuitive approach. I do that with cooking, after I've made a recipe enough times I get a feel for it and begin to experiment. Eventually then I forget the recipe & make it MY Way. I'm not there yet with wine!
Your pH & SG targets are good guideposts. Thanks!