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Mead
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See also:
* [[Nonconventional Yeasts and Bacteria]]
===Kveik===
In general, kveik is tolerant of high alcohol and can produce good results when fermenting mead. [https://www.facebook.com/groups/MilkTheFunk/permalink/2660789370615927/?comment_id=2661219790572885&reply_comment_id=2661231447238386&comment_tracking=%7B%22tn%22%3A%22R%22%7D Justin Amaral] suggests using the [https://www.meadmaderight.com/tosna.html TOSNA] nutrient calculator, but increase nutrient amounts by 20% and to shorten the time between dosages to match the fast fermentation speed of kveik.
===Mold Concerns===