Good afternoon brotha,
Hope the Mead turns out great! 
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Nice to see you are making mead @HomegrownVABudz
I’ve been making mead for a long time, Taught a few classes on it and did well in a few competitions.
I hope yours comes out great!!
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Im just doing some experimenting at this point @Blackbeard feel free to hang out and share some tips yod think would be helpful lol
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Cool, I’m glad you’re messing around making mead.
You can always dm me any time if you have questions.
I am a Bjcp mead & beer judge as well as a former competitive brewer. I also worked
in a home brew shop for a few years and gave brewing classes every week.
I find that the yeast you chose(d-47) is best to ferment under 70 degrees. If you can it will ferment better around 60- 65 degrees F. Otherwise it will give off flavors that won’t go away. I found out the hard way.
Also since honey doesn’t have any nutrition the yeast will need supplemented nutrients. Fermaid-o is what I use but you can use fermaid-K and something called Dap which is diammonium phosphate (kinda like crack for yeast). I don’t want to complicate it for you but those are a few tips. I always worry when I use d-47 yeast because I messed up when I first used it. But it can create some tasty mead. Hope this helps a little.
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Oh and if you use added nutrients, do not add them directly to the fermenting vessel because it will cause a mead volcano. Mix it up separately in a sanitized glass then add it.
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That’s what I’ve been using, but I’ve been thinking about trying others. Not sure what the difference is between them tbh.
I’ve got most stuff I need to make batches, just new to it all lol.
I made one of those! 
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Are there any yeasts that wok best at the 70° mark? I can only keep it so cool in the house before Mom starts complaining. Idk what temp the room is that everything is in, but the thermostat is at like 68
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You could use a Kveik Ale Yeast which doesn’t give off flavors at high temps and loves to ferment at high temps. You will need to front load the nutrients because it is a vigorous fementer. Meaning finished fermenting in 3 days. I have never used a Kveik yeast to make a mead before, just beer. It’s been done though and I’ve heard it gives good results.
When I used Kveik Ale Yeast it was 106 degrees in my garage and the beer came out great.
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I’ll keep that in mind if/when I wanna switch it up. I just bought 4 more packs of the d47.
Got a whole bunch of ideas floating around my noggin lol
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One thing i just thought of is… IDK the alcohol tolerance of Kveik Ale Yeast so you may need to stabalize it and back sweeten when you are finished.
My one suggestion is to keep it simple at first so you can see what a mead fermented well tastes like. It can be tricky.
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This batch I just bottled was a simple mead recipe. Got a couple others fermenting with some fruits.
Im down to experiment. Im going into this knowing I’ll fuck something up, and might not like the end result.
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I just remembered you could use a wet t-shirt to keep the ferment cool or a bottle of frozen water in an ice bath to keep temps down. I’m too lazy to do that though.
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That’s a good attitude to start with. I hope you make something delicious and if I can help just hit me up.
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Appreciate it a ton! I’ll certainly reach out if I need any help.
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Good morning brotha 
Hope your coffee is deliciously smooth!
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Morning man! Out of coffee for today lol. I’ll just have to get by
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Morning OGs got second cup brewed, pop tart in hand, and I’m in the mood to look at beans 
Hope everyone has a great day!
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You picking a new run?
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Im prepping for the incoming flood of 4/20 deals 
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