Dry Traditional Mead
13.5 lbs - Orange Blossom Honey
04.0 gal - Bottled Spring Water
5 tsp - Acid Blend (@ 1st racking)
2 tsp - Grape Tannin (in primary)
1.50 tsp DAP & 2.5 tsp Fermaid K (split into 4 doses - 1 at pitch, 1 on 2nd day, 1 on 3rd day, & 1 at 2/3 mark)
Goferm with Lalvin K1V-1116 (2 Pkgs)
Do you guys think Im making a winner?
Hmmm, my first impressions are thus: K1V-1116 is going to take 13.5 pounds of honey in a 5 gallon batch pretty dry. I tend to run a bit more honey on a batch this size, but that's just me. I shoot for an original gravity around 1.140 on the trusty hydrometer. Not sure exactly how the acid and tannin blend will effect the final flavors, maybe someone who adds those things to their brews will speak up.
As for the nutrients, I think you will want to be using a slightly higher quantity and staging it slightly differently for optimum results. You don't want to add any of those nutrients when you pitch your yeast. Rather, you'll want to add them right after the lag phase, which is the time between the initial pitching of the yeast and when you see fermentation actively beginning. At that point, pitch your first batch of nutrients. As for the guantities, I'll let someone a bit more experienced chime in here, but I usually run 1tsp of Fermaid-K and 1tsp of DAP afert the lag phase. I then tend to pitch another teaspoon of each around the 1/3 sugar break and 1/2 tsp of each at the 1/2 sugar break. I'll change those quantities up a little bit depending on the type of mead I'm brewing and the ingredients I'm using, but this is my typical formula for a streight traditional mead. Hope some of this helps and good luck with your batch.