Thanks akueck for the history of mead making.
I'm not sure if I'd like to include beef and rooster for my next recipe yet though.
Well, my must is four days old and so far I added six packets (7g each) of boiled bread yeast over two days. It was happily bubbling away on the day 3 so I didn't add any more. The must has about 1/2 inch of foam still on top, I can hear tiny champagne bubbles rising up. So far so good I think...
I will take SG reading soon and see how much sugar has been converted but smell is still gogerous and alcoholic
I might add one more nutrients at some point if SG is still way way ahead.
In the meanwhile, I bought loads of strawberry, washed and prepared (took ages!) and they are in my freezer while I am thinking about my next move