I have not made mead yet, but I am intrigued, especially Metheglin (thank you @Raptor99 for the suggestion). I have been looking at many different recipes and have some questions about the process and if it is different that typical wine process.
Seems like what I have read it is suggested to put an airlock on Mead while in primary fermentation. Is that correct? So don’t cover with towel and wait until transfer to secondary for the airlock?
Is it necessary to use sulfites with Mead? Some say not necessary because honey is aseptic and water content too low for microorganisms to develop and sulfites can be detrimental to mead. Thoughts?
What is the difference between Fermaid (K or O) and something just labeled yeast nutrient?
Any other suggestions for a first time mead maker? Thank you!
Seems like what I have read it is suggested to put an airlock on Mead while in primary fermentation. Is that correct? So don’t cover with towel and wait until transfer to secondary for the airlock?
Is it necessary to use sulfites with Mead? Some say not necessary because honey is aseptic and water content too low for microorganisms to develop and sulfites can be detrimental to mead. Thoughts?
What is the difference between Fermaid (K or O) and something just labeled yeast nutrient?
Any other suggestions for a first time mead maker? Thank you!