Ok so I posted this over in gotmead and didn't get much response. Plus I'm not sure how much those guys use additives to really be able to answer my questions. I'm going to start my first batch of mead this coming weekend. Recipe as follows:
3 gallon batch
9 lbs orange blossom honey
Water (enough to get up to 3.5 gal so after post-fermentation racking I'll have ~3 gallons left)
D47 yeast rehydrated with goferm protect
3/4 tsp DAP after lag
3/4 tsp Fermaid K at 1/3 sugar break
I think this is a fairly typical batch thus far for a dry/off dry (TBD) mead. I plan on aging it on some vanilla beans, cinnamon sticks, and hungarian oak.
But my real question comes in the form of additives. I have opti-white, booster blanc, and ft blanc soft all laying around. Since I'll be treating this like a white wine to begin with, using all 3 seems like a good idea to get the most of this mead. Does anyone have any comments on using these? Stick with the recommended doses?
Any help I can get on this (or if you see something funky altogether) would be great!
3 gallon batch
9 lbs orange blossom honey
Water (enough to get up to 3.5 gal so after post-fermentation racking I'll have ~3 gallons left)
D47 yeast rehydrated with goferm protect
3/4 tsp DAP after lag
3/4 tsp Fermaid K at 1/3 sugar break
I think this is a fairly typical batch thus far for a dry/off dry (TBD) mead. I plan on aging it on some vanilla beans, cinnamon sticks, and hungarian oak.
But my real question comes in the form of additives. I have opti-white, booster blanc, and ft blanc soft all laying around. Since I'll be treating this like a white wine to begin with, using all 3 seems like a good idea to get the most of this mead. Does anyone have any comments on using these? Stick with the recommended doses?
Any help I can get on this (or if you see something funky altogether) would be great!