"20% in 5 days", unfortunately that is a bad joke. My Met approach has now, after seven days only 7% alcohol. Sugar concentration and volume approach was consistent with the specification on the bag, the temperature was 7 days constant 21 degrees (the temperature controlled proofer). Alcohol and residual sugar content were repeatedly determined (with Vinometer, Mostwaage and refractometer) to eliminate errors.
Two stars I admit, because the yeast ferments the sugar at least taste very pure. Hardly Hefegeschmack and also for fermenting mead typical, slightly bitter taste does not exist. Again I buy the product does not, I'll stay with port wine and sherry yeasts
