Other Ingredients Used In Semi-Sweet Mead (BJCP 2008) Recipes
| Name | Recipes | Avg. Usage | Usage Range |
|---|---|---|---|
| Yeast Nutrient | 7 | 42% | 14% - 100% |
| Irish Moss | 6 | 48% | 1% - 100% |
| Cinnamon stick | 6 | 20% | 0% - 51% |
| Fermaid K | 5 | 55% | 22% - 100% |
| Hibiscus | 4 | 67% | 1% - 100% |
| Allspice | 3 | 5% | 0% - 9% |
| Go-Ferm | 3 | 25% | 0% - 46% |
| Ginger | 3 | 32% | 1% - 75% |
| Fermaid O | 3 | 28% | 20% - 54% |
| Clove | 3 | 21% | 9% - 33% |
| Coriander Seed | 2 | 44% | 0% - 88% |
| Epsom Salt | 2 | 20% | 11% - 29% |
| Citric acid | 2 | 1% | 0% - 1% |
| Chalk | 2 | 52% | 24% - 80% |
| Calcium Chloride (dihydrate) | 2 | 35% | 28% - 41% |
| Gypsum | 2 | 9% | 0% - 17% |
| Bitter Orange Peel | 2 | 50% | 0% - 100% |
| Wyeast - Beer Nutrient | 2 | 25% | 0% - 50% |
| Lemon Zest | 2 | 55% | 11% - 100% |
| Whirlfloc | 2 | 26% | 13% - 40% |
| Acid blend | 2 | 26% | 2% - 50% |
