Dear Wine Wizard, I am planning to brew my first mead this weekend. I will be using a recipe that calls for “yeast extract,” which I take to be the same as products I’ve seen called “yeast hulls” and “yeast nutrient.” Are they all the same? Also, how worried should I be about my champagne yeast taking off in honey? I asked my buddy what he thought; he suggested a good shaking…
Winemaking may be more a science, but blending is definitely an art. The Wizard has some tips for a rookie winemaker looking to possibly blend five different wines. Also, make sure you’re up on the latest knowledge and mitigation methods surrounding the phenomenon known as smoke taint.