Hi hi!
I'm looking for some opinions about pitching a second type of yeast. I've got a 5 gallon batch of a pumpkin pie mead that has finished primary. I started with a pound of pumpkin, 15 lbs of Desert Mesquite, 2 tablespoons of Trader Joes Pumpkin Pie Spice, and some things to add nitrogen and acidity. I added 3lbs at the first racking, and just racked it over a final time. I'm ready to pitch in a champagne yeast and am questioning the wisdom of adding another tablespoon or two of the spice. I sampled the mead, and it's still got a bite, but the spice is so subtle, that you can barely taste it. Anyone have any thoughts about whether that will stand out more over aging, or if it will dimish/maintain? Any thoughts will be appreciated!
Tim
I'm looking for some opinions about pitching a second type of yeast. I've got a 5 gallon batch of a pumpkin pie mead that has finished primary. I started with a pound of pumpkin, 15 lbs of Desert Mesquite, 2 tablespoons of Trader Joes Pumpkin Pie Spice, and some things to add nitrogen and acidity. I added 3lbs at the first racking, and just racked it over a final time. I'm ready to pitch in a champagne yeast and am questioning the wisdom of adding another tablespoon or two of the spice. I sampled the mead, and it's still got a bite, but the spice is so subtle, that you can barely taste it. Anyone have any thoughts about whether that will stand out more over aging, or if it will dimish/maintain? Any thoughts will be appreciated!
Tim