I've a question about using the yeast nutrient found in all the local home brew stores. I used some in a batch of regular mead, no fruit, just honey, water, nutrient and Red Star Champagne yeast and have noticed a strong yeast/bread smell and flavor in the must that is very simular to the smell of the nutrient. Since this the first time I've use any nutrient I'm just wondering if this yeasty smell and flavor is normal and will it go away as the mead settles.
Thanks
Thanks