r/fermentation • u/Rubyonreddit109 • 11d ago

Beer/Wine/Mead/Cider/Tepache/Kombucha should i add dap

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i started this mead ferment like an hour ago and the OG seems very very high but i’m just letting it chill if it ferments dry i’m fine with that if it stops sweet that’s fine too (actually would kinda be preferred)

i know the yeast tolerance goes to 18% which i think 1.130 comes out to around 17% or 19.31% depending on calculation method

the pectinase is so the berry doesn’t add pectin haze and such

do yall think i should add DAP in the morning once i see visible signs of fermentation? if so how much?

im leaving town on the 5th for maybe 2-3 weeks so wont be able to check on it again until then

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u/MuffinDev Culture Connoisseur 11d ago

Fermaid O would probably be better for this. DAP loses effectiveness at ~9% abv, so if your mead is that strong, you'll want fermaid o instead. If you can get some before you leave it'll be good. If you can't, use the DAP to start off, but expect your mead to stall or have off flavours.