Ss Brewing Technologies Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Backsweeten - Sugar / Honey / ???
Reply
 
LinkBack Thread Tools
Old 12-06-2012, 06:30 PM   #1
Jeebas
HBT_LIFETIMESUPPORTER.png
Feedback Score: 3 reviews
 
Jeebas's Avatar
Recipes 
 
Join Date: Mar 2010
Location: Pittsburgh, Pennsylvania
Posts: 468
Liked 28 Times on 21 Posts
Likes Given: 1

Default 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

Jeebas is offline
 
Reply With Quote Quick reply to this message
Old 12-07-2012, 07:10 PM   #2
Devo9
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Winnipeg, Manitoba
Posts: 419
Liked 25 Times on 24 Posts
Likes Given: 53

Default

Quote:
Originally Posted by Jeebas View Post
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
Honestly, I am not sure of anything that is a "flavor neutral sweetener". Since you are making a mead, I would think a light flavored honey would be the best for this situation. I would think clover would be your best bet, but I am interested to hear what others would say.

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!
__________________
Signature Rock Meadery
Devo9 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
how much sugar to backsweeten? blagooba Cider Forum 6 10-23-2012 06:23 PM
Backsweeten with honey jabbathehut Wine Making Forum 6 08-15-2012 12:20 AM
Using honey or brown sugar as a priming sugar jarrodaden Beginners Beer Brewing Forum 19 06-20-2012 02:39 PM
Backsweeten Skeeter Pee with Honey? medusa1066 Wine Making Forum 9 05-07-2012 01:17 AM
Sugar, Honey, Brown Sugar... The taste test. Brewin_CRAZY Cider Forum 26 11-16-2010 04:46 AM