i brew this on feb 02, this year i didnt had any yeast nutriend so i sacrified some bread yeast every 2 days for the first 8 days. I used:
-13.5 pounds of coffe blossom honey
-2 packs of lalvin D47
-bread yeast nutrient(boiled)
-fermented at 15 for 2 days then 1 degree higher each day.
-tartic acid 0.2g/L or per taste.
-3 pound of honey for backsweet at 1.010
Its still young but really drinkable, specially chilled at about 8 celsius
I have never had coffee blossom honey, that must be interesting.
You bottled pretty quickly, did you use sorbate and sulfate to halt any potential fermentation, especially since yo backsweetened?
Did you ever make your raspberry mead?
Hi, i did stabilized thisnone with sorbates and sulfites.
And for the raspberry mead, its currently fermenting, i dont know how it will turn, because i have some H2S problems, one day, but adding a little more of dap and fermaid fixed right away, i didnt put the raspberries now i will put them after thr fermentation its fininshed in about 1 or 2 weeks