Has anyone used this product in mead? I asked my girlfriend, who has been making mead for 20 years, why she doesn't use yeast nutrient. She said she would rather wait a year or two for full fermentation than put all those chemicals in an otherwise natural product. I always thought yeast nutrient was a more or less natural product but it turns out to be a mixture of chemicals that I prefer not to use. Servomyces was developed for german brewers because it complies with the beer purity law. I was wondering if anyone has any experience with its effectiveness in mead.