Peach Mead 2 (Yeast Addition)

We had to wait an entire day to let the temperature of the ingredients to drop to ambient air temperature. It’s best for the mead to brew at 60 F, but with the ambient air temperature over 80 F, we had to just mix the yeast in and hope for the best. I accidentally mixed up the yeast nutrient and pectic enzyme, so I ended up adding ¼ of the pectic enzyme in along with ¼ of the yeast nutrient. Hopefully that won’t change things too much.

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