I'm in almost complete compliance with points 1-10 in my meads with the following exceptions.
#3 My S.G. have at times been higher. 1.12 is not an uncommon starting point for a dry higher 16% ABV with ec-1118 (18%-21% capacity on this yeast), but then I usually don't sweeten at the end (so far), I'll pick a OG and yeast for a desired finish.
Ex) k1-v1116 in a 1.12 OG -> ~12%-14% abv and F.G ~ 1.015-1.030...
My experience (4 batches) suggests 12% ABV and 1.03 to be most common result.
#5 I haven't experimented with grape tannin yet. My meads (mostly melomels/cysers to date) have all done fine without it... I can't answer the question if they would have been better with tannin added. As for clarifiers, I'm experimenting with bentonite in 1 current batch. Previously i hadn't used them... then i made blueberry melomel.
One other note:
#7 I have used 71b-1122 sucessfully should have lised it ... i prefer D-47 in my experience, but can't exactly define why, eventually I'll make 4 identical musts and vary the yeasts.
#3 My S.G. have at times been higher. 1.12 is not an uncommon starting point for a dry higher 16% ABV with ec-1118 (18%-21% capacity on this yeast), but then I usually don't sweeten at the end (so far), I'll pick a OG and yeast for a desired finish.
Ex) k1-v1116 in a 1.12 OG -> ~12%-14% abv and F.G ~ 1.015-1.030...
My experience (4 batches) suggests 12% ABV and 1.03 to be most common result.
#5 I haven't experimented with grape tannin yet. My meads (mostly melomels/cysers to date) have all done fine without it... I can't answer the question if they would have been better with tannin added. As for clarifiers, I'm experimenting with bentonite in 1 current batch. Previously i hadn't used them... then i made blueberry melomel.
One other note:
#7 I have used 71b-1122 sucessfully should have lised it ... i prefer D-47 in my experience, but can't exactly define why, eventually I'll make 4 identical musts and vary the yeasts.
