WIMARIPA
Well-Known Member
I do the SNA with vigorous aeration for pure meads and methelgins (and i avoid the question with melomels by only adding fruit to secondary), but with other types of meads where honey is only part of the fermentables (such as pyment/ cyser/ braggot) what is a reasonable approach to nutrient addition and aeration? With pure styles of wine/ cider/ beer aeration is strictly prohibited, but does the the addition of honey change this? Can I reduce or avoid the addition of nutrients because of the nutrients already present in the grape juice/ cider/ wort? What is your approach/ experience with these types of brew?