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Yeah some people do it. Sanitized isn't sterile. There's always going to be other microbes in there from the air, not perfect cleaning, your ingredients, etc. That's why it's important to pitch a healthy and active batch of yeast so the yeast gets all the sugar before anything else.

If you plan on brewing regularly, I'd recommend getting the equipment to make yeast starters.

https://www.homebrewersassociation.org/how-to-brew/make-yeast-starter/

Rich Nost 8mo ago

*Okay*. I have two 1 gallon primaries going now.

The first was a messy Saturday attempt that involved needlessly heating the must.

The second skipped the heating and was conscious of the must temperature before pitching the yeast, and I also got a decent gravity reading. I used an LD Carlson nutrient booster straight up mixed into the must before pitching.

This weekend, I will try another gallon with propery rehydrated yeast with something like Go-Ferm.

And one more gallon will include a schedule of meted out Fermaid nutrient feedings throughout the week.

This is mostly for practice and to understand how these practices result in differences of time, gravity, and taste across the various experiments.

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Discussion

BtcPins 8mo ago

You likely won't have huge differences between those batches except some may ferment out more or less sugar and the speed at which they do.

I always did a starter, staggered nutrient and degassing in order to have a pretty decent mead in a month.

Once you have a solid process down, start making more interesting meads. Different honeys. Fruit/juice additions.

One of my favorite meads was a bochet. I heated honey in my insta pot until it was dark molasses brown, then fermented.

Or if you can find gravenstein apple cider, that makes an excellent cyser.