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Thanks everyone, I'm just doing it to clarify the beer and get as much yeast out when i bottle as possible

When i transfer to secondary around how much time do i have until the yeast settles out, to the point of not carbing when bottled?

Will i need to repitch some yeast when i decide to bottle or will there still be enough so i can bottle as normal

A 1/2 teaspoon is good for 5 gal, but what if your staggering the nutrients would you put the 1/2 teaspoon each time or split that 1/2 teaspoon up over the course of the additions?

From what i understand oxidation isnt a big concern in primary, once its time to rack to a secondary then be really careful not to splash

I had the same thing happen with my first mead, fatbloke said the smell comes from yeast stress and recommended i added yeast nutrient. The smell went away after a good stirring and added yeast nutrient

Yeah for me it usually is always less than 24 hours

Did you get any noticeable flavor from the agave?

Anyone ever make a mead with agave nectar in place of the honey? I'm thinking about doing this but wanna think it through first

Ahh i see

'

You should probably think about some yeast nutrient as well

From what i understand if your trying to make a mead your better off without that, meads should be natural as possible. unless you really want a clear drink right away, i would just rerack into a second carboy or even a third.

Am i right to believe method champonise is pretty much making your drink sparking with in bottle fermentation?

I looked it up as soon as i asked him what it meant, fatblokes just been adding a lot to this thread and I wanted to see what else i could get out of him, you can't find everything on the internet

Heard, thanks

If i use apple juice from concentrate do i still need to kill the natural yeast that might be in it?

I have a bunch of left over gewurstraminer wine concentrate from a mead recipe I used it for. Id hate to let it go to waste but i don't wanna make wine, i was thinking about mixing it with apple juice or lemon juice and hitting it with some sweet mead yeast. Do you think this would turn out...

What's method champenoise?

How would you carb up to champagne levels? I was just gonna corn sugar it at bottling like I've done my beers, but the recipe is called a champagne mead