I am in the process of planning my next mead batch, and I wondered if it would be a good idea to step-feed this one since I am planning a high ABV (18%). How would I do this best?
My recipe looks like this for now:
- 3 US gal total target volume
- 5.3 kg honney (amounts to about 3.7 litres)
- Kitzinger Portwine yeast (max ABV of 18%)
- Some yeast nutrients and salts
For now my basic idea is to start with about 7.5 litres of water and 2 kg of honey and a third of the nutrients. When the SG has dropped by about a third (should be around 1.044 SG) I'll add another 2 kg and wait for the SG to drop to 1.044 again, then add the rest and let it ferment out.
Is this the best way to do this, or is there something I missed in my research?