This is my first post and first ferment. I'm making 2 - 1 gallon batches of very basic mead, one dry and one sweet. I'm using lalvin IVC-D47 and it's supposed to have a 12 to 14% ABV tolarance. So using the calculator, I figure the dryer one should die off at about 1.005 - .998 and the sweeter one should die off at about 1.010 - 1.020...I've got everything mixed and will be ready to pitch tomorrow morning. Am I on the right track?
Starter
1 c Water
2.5 Tbsp Honey
½ packet of yeast - Lalvin IVC - D47
⅛ tsp yeast nutrient
Sanitize
Boil water
Stir in honey
Cool to 65°
Stir in yeast and nutrient
Let sit for 12 hours
Mead
Dry
Sg 1.103 - Target
1.3 kg / 2lb 14.2 oz honey
About 3 qt 3 oz water
Sweet
SG 1.112 - Target
1.417 kg / 3lb 2oz Honey
About 3 qt Water
Sanitize
Bring 2qt water and honey up to 150°-175°
Hold there for 15 to 20 minutes
Skim off the foam (not much there)
Cool to room temp (68° - 70°)
Move to fermenter
Pitch starter
Whisk to aerate
Cap and airlock
Starter
1 c Water
2.5 Tbsp Honey
½ packet of yeast - Lalvin IVC - D47
⅛ tsp yeast nutrient
Sanitize
Boil water
Stir in honey
Cool to 65°
Stir in yeast and nutrient
Let sit for 12 hours
Mead
Dry
Sg 1.103 - Target
1.3 kg / 2lb 14.2 oz honey
About 3 qt 3 oz water
Sweet
SG 1.112 - Target
1.417 kg / 3lb 2oz Honey
About 3 qt Water
Sanitize
Bring 2qt water and honey up to 150°-175°
Hold there for 15 to 20 minutes
Skim off the foam (not much there)
Cool to room temp (68° - 70°)
Move to fermenter
Pitch starter
Whisk to aerate
Cap and airlock