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In this video, we will discuss the challenges with fermenting a honey mead and what you can do to prevent problems with your fermentation. Mead is similar to wine except the source of sugar is honey rather than fruit. Fermenting honey has some challenges that fruits do not have. Honey has very little natural pH buffers, causing wild swings in acidity or pH. Honey is also very low in nitrogen which can cause problems for the yeast. Which yeast should you use to ferment mead? In this batch, I am using Lalvin Sensy which is a low H2S yeast and is generally used for white wines. This mead will be used in a Pyment which is a blend of grape based wine and honey based mead. The wine that I will be using for the Pyment is a Traminette. Traminette is a white hybrid grape that is often grown in the North East United States. A parent grape of Traminette is Gewurztraminer.