Before I forget

I just started maple wine and mead. For each batch, I added 5 mL of fermaid K yeast nutrient to a small dish of hot water and 1 packet of "mangrove jacks" SN9 premium wine yeast to a small dish of warm water. I swished hot water around in a 4 liter glass jug, poured it out, and added 1250 grams of honey (for the mead) and 2 kilograms of maple syrup (for the maple wine). Room temperature water was added to about 2 liters total volume and shaken, both to mix the honey/syrup with the water and to aerate. The yeast nutrient was added with about another liter of water and the mixture shaken again. Finally, the yeast was added, water added to just shy of 4 liters total volume, and the jugs airlocked.

With a full packet of yeast for such a small volume, I expect a very active fermentation (which is one of the reasons I didn't boil the mix first). It may even blow off the airlocks. That's why both jugs are sitting in my bathtub.