The books / Mead Making / chapter 7 of 21

Feed it in thirds

All chapters
  1. Honey, water and yeast
  2. Why mead goes wrong
  3. Never boil the must
  4. Honey and gravity
  5. The alcohol is the gravity you lost
  6. Choosing a yeast
  7. Feed it in thirds
  8. Sanitise everything it touches
  9. The cellar through the year
  10. Three steady readings
  11. Racking off the lees
  12. Faults and what caused them
  13. A stuck ferment and the restart
  14. Clearing, fining and the second racking
  15. Stabilise before you sweeten
  16. Dry, semi-sweet and sweet
  17. Bottling
  18. Varietal meads
  19. Patience is a technique
  20. Selling mead, and the licence
  21. What the cellar leaves out

Meadmakers feed nutrient in stages early in the ferment, while the yeast is still growing and can use it. Inorganic nitrogen such as DAP stops by the one-third sugar break, since late doses risk off-flavours.

The common organic schedule scales with the must. Under 1.100 it can take its whole dose at pitch. At 1.100 and above, split it into three roughly equal doses:

  • At pitch.
  • At the one-third sugar break.
  • At the two-thirds break.

A stronger must needs more in total. The makers rate all four yeasts in this book as needing little nitrogen, so the honey's strength is what decides.

In this game a session needs a little, a standard a staggered feed and a sack the heavy plan. A standard with no nutrient smells of rotten eggs and sticks; from 1.100, one dose at pitch still smells. The cellar doses on the right days.