Backsweeten - Sugar / Honey / ???
I am trying to make a show mead with blueberry blossom honey. I had 12 lbs of it and pitched Lalvin 71B-1122 back on 11/8. I had wanted to keep it sweet (was planning on stopping fermentation - with potassium sorbate and campden tablets - between 1.010 and 1.020) but dropped the ball - it is now down to 1.000. So I was planning on backsweetening - I read somewhere that .5 lbs of honey per gallon will raise the gravity around 16 points.
My question is that if I want to showcase the blueberry blossom honey and can't get a hold of any more of it, what would serve as a "flavor neutral sweetener" (raise the gravity but still highlight the original honey) better - more commonly available honey like clover OR sugar (and what kind and what amount)?
Thanks for the time
If there is any way to get more blueberry blossom honey, I would do that. Even if it is from another source, it should still be closer in flavor then a different type of honey.
Good luck, I hope that helps!
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