chevyguy65
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- Mar 11, 2007
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I've noticed some recipes call for Tannin and some do not. I'm talking about straight Mead,dry and sweet.Is one waybetter than the other?
We started our batch with a recipe that calls for it. 1/4 tsp per gallon.We started it with Lalvin D47 after stirring the heck out of it and after a day and a half @68* nothing yet.Should we pitch another pack of yeast or just give it more time? The expire date on the first one was 01/2009
We started our batch with a recipe that calls for it. 1/4 tsp per gallon.We started it with Lalvin D47 after stirring the heck out of it and after a day and a half @68* nothing yet.Should we pitch another pack of yeast or just give it more time? The expire date on the first one was 01/2009