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Thank you all for the replies, I think I'll probably go with mangrove jacks mead yeast. What flavors do you get from that yeast?

Thank you everyone for the replies. I wanted to make a mead that was really authentic so I thought just using bread yeast might be a good idea but apparently that was wrong. I know the Vikings did not send away for modern brewers yeast. I was hoping to maybe get a banana flavor so I thought that...

Hello everyone, I will be fermenting my mead at around 60-75 degrees and I was thinking of just using bakers yeast or saccharomyces cerevisiae. What esters would be produced by this yeast and what should I expect them to taste like? Thanks!

What kinds of yeast do you all use to make mead? I wanted to make a very authentic historical mead. Any suggestions? Thanks!

Did vikings back sweetened mead or did they just have dry meads. I know that they used fruit and spices but without K Sorbate could they have even back sweetened? Thanks!

If Campden is just Sodium Metabisulfite, could I mix some Sodium Metabisulfite with water and give the fruit a soak in in? Is so how much should I add?

Thanks that's really good advice, but what exactly is cambden and where can I get it?

Thanks everyone, that really clears things up!

Hello everyone, I'm going to be doing a plain batch of mead soon but I'm going to be doing one with fruit or spices after that, is there anything I need to do to treat the ingredients that I put into the primary fermenter?

Hello everyone, I'm getting everything together to do my first batch of mead but I was wondering what is the general rule of thumb for adding honey to get a certain abv? I am going to be doing 5 gallon batches and I will check the OG when I mix everything in.

Ok thanks for the help everyone. So I wait until the FG does not go down for a week and then add K Sorbate and then after 3 days I either choose to back sweeten or not but either way then I add the K metabisulfite and then I just bottle and age the mead?

When I add Potassium metabisulfite and K sorbate do I wait for 3 days before I back sweeten? Do I back sweeten to taste or is there a calculator?

Thanks, If I just wait until the FG stops going down for a week and then add Potassium metabisulfite and K sorbate at the same time and then stir it up and wait a day before bottling what will happen? Do I absolutely need to back sweeten?

So should I add the Potassium metabisulfite when I put the batch into a second primary fermenter and then add the Potassium Sorbate and mix it in right before I bottle the batch?

Thanks for the reply, so if I'm doing a 5 G batch it would be 1/4 of a teaspoon of Potassium metabisulfite and 2 and a half teaspoons of potassium sorbate?

Hello everyone, I've been busy but I'm getting back into brewing and getting closer to my first batch of mead. Which is better k-meta or k-sorbate and how much should I add to a 5 G batch? Thanks to everyone for all the help so far!

Thanks for all of the help everyone. Let me see if I have this straight; After there is no more bubbling I check the SG and then check again in a week and if the SG is the same I can rack it to a second primary fermenter and at this point I add k-meta or k-sorbate? Then I stir this stuff in and...

Hi everyone, It's been awhile since I've posted here but I'm looking into making a bulk 5 G batch of mead. When there is no more bubbling in the primary fermenter and I take a reading for gravity and it is around 1.000 is it safe to bottle my mead directly from my primary fermenter or will that...

Thanks everyone, that really clears things up. Should I start whirlpooling 15 mins before flameout and then drop the IC in at flame out and chill the wort until I can move it into my primary fermenter?

The only parts that will be in contact with my boil kettle are the two silicon lines coming off of the IC. I can post a picture if that would help. Essestually I wanted to ask if my silicon lines from my IC are in contact with the top of my boil kettle could they be damaged or leak?