On 4/21/2006 11:59 AM, wrote:
mail box wrote:


Did you mean dilute down to 1.15? That is still high, but most yeast
should be able to work in that environment. For your starter, I'd hold
off on the nutrient, or if you use it, use just a pinch (1/4 tsp), not a
tablespoon. And add it after the ferment starts, not before pitching
the yeast into the starter.


Sorry -- yes, I meant 1.15.

Should I add more nutrient to the bulk of the must? I'm worried the
yeast won't have enough to "eat" in the maple sap.

Also... would you recommend tannins in this?


Matt,

Nutrient in the must is a good idea. Add per the manufacturer's
instructions. Aeration is a good idea for any mead, and especially a
high gravity must.

Tannins are a matter of taste. I add oak to many of my meads, which
contributes some tannin, and I've also used tannin powder on occasion.
If you enjoy a tannic red wine, you'll probably enjoy a tannic mead.
The tannin can also help to balance the residual sweetness.


Cheers,
Ken Taborek