Just looking for a few comments on this It is my understanding that pure mead, honey and water needs a yeast nutriant While a cyser or melomel has enough "food" for the yeast. I am a keep it simple type of brewer. Not too much science. I do not own a hydrometer, My way is when it clears its done. I am not knocking the hi tech but to me it is too much work. People have made mead wine and beer for hundreds of years without the extras. Can I throw together some batches from what I have without woring about acid content or yeast nutriant? How about some half "turned" cider and honey mix together and letting it go?