My Girlfriend and I just put together batch number 6 of mead. This one is using Lalvin 71B-1122 yeast which is my standard, 6 pounds buckwheat honey, 6 pounds clover honey, 5 gallons of water, 3 ounces of freeze-dried apples, and 3 cinnamon sticks. The initial specific gravity was 1.08 but I think that was a low reading because the honey wasn't dissolving very well into the must.
Last time I added the fruit in during secondary fermentation(batch 5 with freeze-dried cranberries) so I am interested to see if this is different.
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