Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Back Sweeten Question
Reply
 
LinkBack Thread Tools
Old 09-03-2014, 02:38 PM   #1
max42
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: , MD
Posts: 67
Liked 2 Times on 2 Posts
Likes Given: 1

Default Back Sweeten Question

Hope this is not a dumb question but I don't understand back sweetening. By that I mean if the mead has fermented to completion, no more hydrometer changes, why doesn't it restart fermenting if I add more sugar?

__________________
max42 is offline
 
Reply With Quote Quick reply to this message
Old 09-03-2014, 02:54 PM   #2
fuelish
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2013
Location: Foothills of the Great Smoky Mtns, TN
Posts: 466
Liked 67 Times on 54 Posts
Likes Given: 291

Default

Quote:
Originally Posted by max42 View Post
Hope this is not a dumb question but I don't understand back sweetening. By that I mean if the mead has fermented to completion, no more hydrometer changes, why doesn't it restart fermenting if I add more sugar?
It very likely will, depending on the yeast's alcohol tolerance.....folks typically "stun" the yeast with chemicals, allowing them to backsweeten with honey or whatever with no additional fermenting. The only "backsweetening" I've ever done is when adding priming sugar (which isn't really enough to call backsweetening, this is in jest at my fails) to attempt to bottle carb a batch and it...doesn't...carb...LOL No big deal, although my wife prefers lighter carbed meads than the monsters I've been making...
__________________
fuelish is offline
 
Reply With Quote Quick reply to this message
Old 09-03-2014, 09:48 PM   #3
bernardsmith
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Saratoga Springs, NY
Posts: 842
Liked 111 Times on 96 Posts
Likes Given: 73

Default

Quote:
Originally Posted by max42 View Post
Hope this is not a dumb question but I don't understand back sweetening. By that I mean if the mead has fermented to completion, no more hydrometer changes, why doesn't it restart fermenting if I add more sugar?
If the mead has really fully fermented to completion (ie no more residual sugar to feed on) then you can back sweeten if you remove all the yeast before adding any sweetener. You do this primarily by allowing the mead to age and as it ages by racking to a clean and sanitized carboy every couple of months.*** After two or three rackings there should be very few yeast cells in the mead. It is at that point you add K-sorbate and K-meta. This will prevent any of the few cells - remember they have not eaten anything for months - from reproducing. Yeast has a limited life-span (not sure how long any one cell can live) , but if they have nothing to eat and there are very few AND you have added chemicals to prevent those still in the mead from budding and reproducing then they really cannot convert very much of any additional sugar. It is then and only then you can add sweetener and then bottle
*** each time I rack , I rack onto K-meta and this prevents or inhibits oxidation. When you stabilize and add k-sorbate you should also add k-meta at the same time.
__________________
bernardsmith is offline
 
Reply With Quote Quick reply to this message
Old 09-03-2014, 09:58 PM   #4
BrewTech117
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2014
Location: Winnemucca, Nevada
Posts: 102
Liked 5 Times on 5 Posts
Likes Given: 16

Default

Not dumb question I always wondered the same thing - im doing a cider and wondering how i can back sweeten as well - i hear they make tabs you can use to kill the yeast once you reach your final grav. than add the sweet flavor in my case a brown sugar. This is what i plan to do.

__________________
BrewTech117 is offline
 
Reply With Quote Quick reply to this message
Old 09-04-2014, 01:45 AM   #5
bernardsmith
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Saratoga Springs, NY
Posts: 842
Liked 111 Times on 96 Posts
Likes Given: 73

Default

Quote:
Originally Posted by BrewTech117 View Post
Not dumb question I always wondered the same thing - im doing a cider and wondering how i can back sweeten as well - i hear they make tabs you can use to kill the yeast once you reach your final grav. than add the sweet flavor in my case a brown sugar. This is what i plan to do.
The chemicals that are used are K-meta and K-sorbate. But they do not kill yeast. Try it to use these chemicals on active fermentation and you will see how they do not stop fermentation in active process. What they do (together) is act as a kind of contraceptive to prevent yeast from budding, so a large healthy colony of yeast will be able to ferment a small quantity of residual sugar.
__________________
bernardsmith is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Back sweeten hard cider with soft cider question Hedo-Rick Cider Forum 2 12-02-2012 07:57 PM
Failed Back Sweeten, Sorbate Question Switch337 Cider Forum 6 05-01-2012 01:29 PM
Back sweeten sugar question abbeyroadhelp Wine Making Forum 24 02-21-2012 09:18 PM
back sweeten Cider question nordoe Beginners Beer Brewing Forum 11 07-27-2011 09:21 PM
back sweeten question Firstnten Wine Making Forum 5 04-29-2009 01:37 PM



Newest Threads

LATEST SPONSOR DEALS