Hmm.... I seem to recall saying to run it by the forum before buying any ingredients!
I do believe that you did, I'm just excited to start this. I've brewed wine and beer before, it's fun and really tasty.
I'm guessing you watched the BOMM video?
I did and that's where I got the ingredients that I ordered and modified since I read your post. I live in Alaska so it takes extra long to get things shipped here that's why I order first, post, modify as needed. Cancelled Fermaid K and DAP. Ordered Fermaid O, Potassium Carbonate.
FYI. It's still a good recipe, but Bray Denard has updated it. He no longer uses the DAP, but uses Fermaid O
Noted and modifiedinstead, with some Fermaid K added upfront. You should check out his website.
Will do
https://denardbrewing.com/blog/post/brays-one-month-mead/
You've started making mead at a time when info and techniques are changing so fast that it's hard to keep up at times. A couple of years ago they were throwing honey, yeast and water together, letting it do its thing and then waiting for a couple of years for it to become drinkable. Then they started up using DAP, with ally he nutrients added up front, then Fermaid K came along, and then SNA (Staggered Nutrient Additions), The BOMM and now Fermaid O (using the TOSNA protocol). Don't feel overwhelmed by it all, just do what you are doing, but know that you're on a steep learning curve.
This is the best time to learn then.
While there are some excellent mead makers who still use DAP, the trend seems to be going organic (Fermaid O). Even Fermaid K has some DAP in it. DAP is said to be like candy or crack for yeast. It will turbo charge the yeast (not necessarily a good thing), but like kids eating candy, it's not good as a steady diet.
If you've already ordered it, go ahead and use it for your first couple of batches, but you'll probably want to eventually follow the trend and phase the DAP out. I have a big bag of it myself and may spread it around on my grass this year
Are you going to use the Wyeast 1388?
I've actually already purchased Champagne Yeast and another that I have no idea what it is right now.
My first couple of batches were BOMM's. A great way to learn mead making, learn techniques and get some tasty mead in a short amount of time. You should check out Bray's other recipes. Especially his Cyser.
Unless you like dry (not sweet) mead (think white wine), you may also want to buy some potassium sorbate and potassium Metabisulfite.
I have Campden Tablets. That's the same thing right? Ordered potassium sorbate, Fermaid O. You'll use these to "stabilize" the mead; after fermentation, clearing and racking. Once stabilized, you can then add some honey to "backsweeten".
