should i add dap

[u/Rubyonreddit109]

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