Brewed my first mead recently. Here is the recipe for a 3.5 gallon yield:
3 gallons Spring Water
9 lb - Texas Wildflower Honey
0.5 lb - Pureed Raisins
0.5 lb - Pureed Dates
3 tsp - Super Ferment Nutrient
Lavlin D-47 Wine Yeast
I was hoping for an OG around 1.120, but added a bit too much water, so I came in around 1.113. I think it'll be fine. After ferment I'm going to put it on some oak chips for about 4 weeks.
How long does wine yeast take to ferment? When should I rack to secondary?