What have you learned in your wine/mead making? Here are a few things I've learned so far.
- Don't let the must set on the gross lees too long. H2S will result, which is a devil to deal with. Fine lees aren't much of a problem.
- If you're aiming for a sweet wine or mead without the need to backsweeten, make sure to chose a yeast with a low alcohol tolerance.
- Some yeasts are prone to H2S production, especially so if they are unhappy. Montrachet is one example. I avoid these yeasts AND make sure to add nutrients in any case.
What are your "lessons learned"?
Greg