Comments

1. Mark says

   October 6, 2020 at 8:57 pm

   What’s your yeast nutrient regimen like? I’ve found it tough to get meads with high starting gravity to finish out. I’ve always assumed it was a nutrient issue? Or maybe oxygenation?

2. ashley says

   October 7, 2020 at 7:46 am

   Hi Mark, I never really add any Diamonium Phophate to my meads or oxygenate them. I check the gravity after I see fermentation stop, and if it hasn’t fermented as much as I want it to, I will pitch some distiller’s yeast to it and let it finish fermenting out. Distiller’s yeast has a higher alcohol tolerance and will help dry it out. Hope that helps. Cheers! Ryan

3. Joe says

   November 26, 2025 at 1:16 am

   I know you wrote it’s to taste, but what’s a good measurement to start with adding the tincture? For instance, 2 tablespoons tincture per 750 ml?

4. brian says

   December 7, 2025 at 6:30 am

   Thanks for your question. In our experience, that will likely be a bit strong on the flavor. Ultimately, your own taste will drive the right amount. Remember, each tincture will be a bit different too. So, we recommend adding less to start as you can always add more when your mead is in your glass! Maybe one tsp for that volume is a good place to start!