Before I begin with my main question, I would like to say hello to the forum, and I thank you all in advance for any help and/or suggestions that are given to me!
With that being said, I am extremely new to the mead making process, and I honestly believe that I am one of the youngest mead makers that I know of currently. I have done a lot of research about mead and I even started my first 5 gallon batch of vanilla mead, which I think is going well. My question is not for my first batch of mead, but for my second. I plan on making a Vanilla Cinnamon Tupelo Mead, and I truly want it to come out perfect! I have all the equipment for the process and I planning on using the following ingredients:
15-18 lbs. of Savannah Bee Co. Tupelo Honey(expensive stuff)
4 gallons of either spring or reverse osmosis water(which is better?)
2 packets of Lavin D47 yeast
yeast energizer and yeast nutrient(amounts will be based off the directions)
3-4 whole vanilla beans split in half(added to the secondary)
3-4 whole cinnamon sticks(added to the secondary)
As for the process I use the no-boil method, and I basically add my water and honey first, then my yeast energizer and yeast nutrient, I check the temperature to make sure it's not too hot or cold, and then I add my yeast, stir constantly for about 5 minutes, then cover and set aside until it is time to rack it.
I am open to any suggestions, tips, etc. I really want this next batch to come out sweet and perfect. If there is anything I should know that I may have overlook or was unaware of besides the basics, I would really appreciate it.
With that being said, I am extremely new to the mead making process, and I honestly believe that I am one of the youngest mead makers that I know of currently. I have done a lot of research about mead and I even started my first 5 gallon batch of vanilla mead, which I think is going well. My question is not for my first batch of mead, but for my second. I plan on making a Vanilla Cinnamon Tupelo Mead, and I truly want it to come out perfect! I have all the equipment for the process and I planning on using the following ingredients:
15-18 lbs. of Savannah Bee Co. Tupelo Honey(expensive stuff)
4 gallons of either spring or reverse osmosis water(which is better?)
2 packets of Lavin D47 yeast
yeast energizer and yeast nutrient(amounts will be based off the directions)
3-4 whole vanilla beans split in half(added to the secondary)
3-4 whole cinnamon sticks(added to the secondary)
As for the process I use the no-boil method, and I basically add my water and honey first, then my yeast energizer and yeast nutrient, I check the temperature to make sure it's not too hot or cold, and then I add my yeast, stir constantly for about 5 minutes, then cover and set aside until it is time to rack it.
I am open to any suggestions, tips, etc. I really want this next batch to come out sweet and perfect. If there is anything I should know that I may have overlook or was unaware of besides the basics, I would really appreciate it.