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Cugel · 03-03-2009, 01:45 PM

So I went and made a highly modded JOAM with 71B-1122 and 17.5 lbs honey added to 4 gallons water.

Fermented (at 64F) down to 0.996 after 3 weeks and I now have 5.5 Gallons of a mead that has an ABV of 15.4% according to Hightest's spreadsheet (for which I am very grateful - thank you).

It tastes ok, with a strong alcohol bitterness. I want to reduce the mead to an ABV of 12-13%, sorbate etc. to prevent further fermentation and then backsweeten.

If I add 2.5 Gallons of water it will come down to an abv of 12.2%. 2 Gallons of added water will give me an abv of 13.1%.

Is this after-fermentation dilution of cooled boiled water OK? Anything I need to worry/think about?

Thanks!

robsauce · 03-03-2009, 03:43 PM

Im by no means an expert but my thought is:

While adding 2-2.5 gallons of water may very well lower your ABV it will drastically water down the other flavour components of your mead.

hightest · 03-03-2009, 03:46 PM

Quote:

Originally Posted by Cugel

...If I add 2.5 Gallons of water it will come down to an abv of 12.2%. 2 Gallons of added water will give me an abv of 13.1%

I would never add water to a finshed (or near finished) mead.

Backsweetening will also lower the ABV by dilution. After you add the sorbate & KMETA, add 2 lbs of honey. That will raise the SG to ~1.009 and lower the ABV to ~14.9%. Let that mixture rest for a couple of weeks before sampling to see if it's nearer your taste.

If not add more honey and try again...

Cugel · 03-03-2009, 04:08 PM

Quote:

Originally Posted by robsauce

Im by no means an expert but my thought is:

While adding 2-2.5 gallons of water may very well lower your ABV it will drastically water down the other flavour components of your mead.

Rob - I never thought of that aspect of things. Thanks!

Cugel · 03-03-2009, 04:11 PM

Quote:

Originally Posted by hightest

I would never add water to a finshed (or near finished) mead.

Why not? Diluting the flavors added through the spices/oranges?

Quote:

Originally Posted by hightest

Backsweetening will also lower the ABV by dilution. After you add the sorbate & KMETA, add 2 lbs of honey. That will raise the SG to ~1.009 and lower the ABV to ~14.9%. Let that mixture rest for a couple of weeks before sampling to see if it's nearer your taste.

If not add more honey and try again...

I will take your suggested approach and see what happens. ~15% ABV is still somewhat too high for me.

Lesson learned, from now on I'll only use 12-13 lbs honey fermentables in meads!

homebrewer_99 · 03-03-2009, 04:23 PM

Mix it with soda. Don't pre-dilute it...

**Brandon O** · 03-03-2009, 05:15 PM

+1

Cut it with something when drinking. Much easier and you can do it to taste every time.

david_42 · 03-03-2009, 05:18 PM

Pour 4 ounces & add 1 ounce of water. Mix well and sample. I've been known to make a mead 'cooler' with 2-3 times as much soda water as mead.

Cugel · 03-03-2009, 05:50 PM

I don't think get it.

Why the big no-no on diluting pre-bottling? What is the logic?

With the exception of diluting the spices/orange flavor components I cannot think of a good reason not to dilute.

Now, keep in mind that I will follow your advice and will not dilute, I'm just trying to figure out why not.

Tusch · 03-03-2009, 09:16 PM

You are watering down every aspect of it, not just the alcohol. So proportionally you will have less flavor, less color, less alcohol, less sweetness, it will be thinner, etc.