First of all, thanks for the quick reply.
After having to wait for the Go Ferm to arrive, I haven't had much free time with the holidays, so I haven't gotten around to starting yet.
I read your other post, and while it's very informative, I've been trying to do research for a few weeks now and am having a bit of trouble wrapping my head around all the new info I've been gathering. If I could ask a few more questions, I'd really appreciate the help.
First off, im not sure how this affects the rest of the procedure, but I've decided to possibly add a whole peeled clementine into the mix.
So for yeast, I'm finding some contradictory information, so to be safe I figured I should ask someone about my specific recipe. I know this seems stupid and easily researched but like I said I'm having trouble absorbing so much new info, but basically, how much of the packet should I use? Is 1/4 of the packet good?
Moreso, when rehydrating the yeast, how much water should I be using. I've heard the water should be about 104°F. Is that correct?
Also, I should mix the water with Go-Ferm prior to adding dry yeast, and it should be 1 gram Go-Ferm per 1 gallon water, correct? And again, I'm sure this is a dumb question, but should I stir the yeast once its added, or leave it alone for the 15 minutes?
I'm pretty sure this next one is a pretty stupid question too, but should I take my hydrometer reading before pitching the yeast, after, or does it not matter?
Lastly, I wanted to know if its safe to store unused Go-Ferm in a normal plastic zip lock bag?
I can't thank you enough for any and all information you can give me. I know I'm asking a lot of basic, stupid questions here, but while I'm so excited to enter the world of mead making, I'm also terrified of screwing up my first batch! So I've been driving myself crazy for the past few weeks trying to self-teach and there's just so much information out there it's hard to keep track of what's true and what's false when you're just starting out. So, sorry again for the dumb questions, and Thanks so much for any/all help!
Cheers