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A couple of newbie questions

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Hmmm, that only makes things more interesting. In any case, a comparison will be done. I do trust Mangrove Jack, but only the end result will reveal the truth.
 
Squatchy said:
Just arbitrarily pick a yeast gives you less than a 30% chance of picking something that will work well with your mead. I would first post a tasting notes of your honey or a name for the varietal if it is a single source. Matching yeast to honey is foremost usually when picking a strain with secondarily considering the adjuncts and style of mead you want to produce.
I don't know why you just don't make a little bit bigger batch than what you will age your mead in so you can top it off once it's finished.

I usually pick my ABV. Run it dry and then stabilize and backsweeten. I have never found one who could tell the difference even though many say they can.

If you want to listen to a podcast series you can get modern science using the most modern adjuncts as well if you go to the gotmead podcast and start on 9/5/17

I would rather learn the science and craft/process over just making mead by recipes. Most on the web are junk recipes anyways. Once you roll through the podcast, you will then be able to decipher an old recipe and apply modern protocols to it so it works for you. And better yet you won't need a recipe
Click to expand...

Thanks for the advice Squatchy. I did listen to the podcast, and I have to say that it is the single best thing one can do on order to learn. I am.amazed at the wealth of knowledge!
 
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