Newbie with 3 questions:
1. Yeast volume: I'm making 4 meads, 2 1/2 gallons each. Any problems with using a single pack of Lalvin on each of these (i.e., 4 packs total)?
2. Punching the cap: Any reason not to simply weigh down the bag of fruit with a stainless weight so don't have to punch down the cap during primary?
3. Attenuation variables: I see attenuation varying as much as 30% in Schramm's recipes with the same yeast. I understand that the amount of honey is probably the main variable here. Are there others?
Major thanks.
Mark
http://www.hiddenwellbrewery.com
1. Yeast volume: I'm making 4 meads, 2 1/2 gallons each. Any problems with using a single pack of Lalvin on each of these (i.e., 4 packs total)?
2. Punching the cap: Any reason not to simply weigh down the bag of fruit with a stainless weight so don't have to punch down the cap during primary?
3. Attenuation variables: I see attenuation varying as much as 30% in Schramm's recipes with the same yeast. I understand that the amount of honey is probably the main variable here. Are there others?
Major thanks.
Mark
http://www.hiddenwellbrewery.com