I got my hands on a couple of jars of local honey and would like to have a go at making a "session" mead. Having listened to the recent BeerSmith podcast on the topic, it seems it is possible to make a lower abv mead in a similar timescale to beer, without the long aging process associated with stronger meads. I have a basic plan but not all of the necessary ingredients or experience. I'm planning to: - Make up a must at around 1.045 OG (4-5 litres) - Rehydrate the basic wine yeast I have with some nutrient (I have only beer nutrient to hand) - "Degas" by stirring the must every day or so for the first few days (is this necessary?) - Wait for fermentation to finish, after a week or so, at around 1.000 - Rack to secondary, leaving the yeast behind, adding potassium sulphite to sterilise the mead and drive off oxygen - Add potassium sorbate the following day to stop fermentation - Cold crash for a week in the hopes this will clear up the mead (I have no clarifier) - Back sweeten to taste with honey (targeting 1.020) - Possibly dry hop (I have some spare Mosaic lying around) - Bottle still as I have no means of force carbonating Some questions: - The wine yeast I have is a cheap generic one from the local shop. Any idea what the optimum fermentation temp would be? - I don't have mead yeast nutrient - is this likely to be a problem for a low gravity mead? I'm not planning on adding nutrient when degassing as I only have beer yeast nutrient and figured it's less essential at lower gravities - Any experience of dry hopping mead - quantities, hop varieties? This is very much a kitchen cupboard experiment so I'm fully prepared for it not to work, but having tried a session mead recently I'm keen to have a go!