Hi all, i'm Ilaria and i'm italian, so sorry for my poor english, sometimes i'll need to use the translator lol
I want to try doing mead, i'm already studing and translating the NewBee guide and some threads from this forum but there are so much informations and i got lost
So, i write down here the recipe i am gonna to use..all the ingredients are in metric and i have converted them by myself so please correct me if i'm (surely) wrong!
The goal is a basic sweet/semi sweet flat mead.
Recipe:
I want to try doing mead, i'm already studing and translating the NewBee guide and some threads from this forum but there are so much informations and i got lost

So, i write down here the recipe i am gonna to use..all the ingredients are in metric and i have converted them by myself so please correct me if i'm (surely) wrong!
The goal is a basic sweet/semi sweet flat mead.
Recipe:
- 3 liters water
- 1,050 kilos honey (i don't have taken a decision on what kind i'll use, but it will be surely raw local honey)
- Yeast (CY17 Vintners Harvest Wine Yeast, di Mangrove Jack) (how much should i use?)
- Boiled bread yeast as yeast nutrient (i'm in quarantine and i can't do online orders for now so i have to use things i can find in my grocery shop)
- heat some of the water, take off from the heat and pour the honey
- put the yeast in some warm water with nutrient for around 10/15 mins to reidrate
- put the must in the fermentator with the cold water (temperature will be around 37°c)
- add the reidrated yest when temperature is 32°c
- shake and mix well
- take starting density
- close the fermentator and leave it alone for around six weeks
- I have to areate the must the first 2/3 days?
- After how much days i have to re-check the gravity?
- How can i TOTALLY avoid to have sparkling mead?