For my first mead I made a raspberry mead. Sadly it "exploded" as you can see. What is the issue for this? Is it the carboy for primary? Or maybe adding yeast and nutrients without water? Or maybe even too much raspberry? Feedback is appreciated to make sure this doesnt happen again. Thanks in advance:))
Hey everybody, I am planning on doing my first raspberry mead and I found a nice recipe I was looking to make. I stumbled upon one small problem tho, the Red Star Premier Cuvée Wine Yeast that they recommend is either not available in the Netherlands or 10x more expensive to deliver. So I was looking for an alternative one that does the same thing, but I realised I know very little about the different yeast types. Does anybody have any advice? I tought (from my very limited research) maybe the Lavlin EC1118 or K1-V1116 could work