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-   -   When to Back sweeten (http://www.homebrewtalk.com/f30/when-back-sweeten-98815/)

ruger12pk 01-20-2009 04:02 AM

When to Back sweeten
 
I was just sort of Mulling over the idea of backsweetening a batch of dry mead with more honey, when it occured to me that I dont really know the whys, when's, if's and how much of the procedure at all! If there a certain to do it? Im going to assume its when its finally still or you physically stop fermentation...but should it be done before adding sparkaloid?.....is it simply stirred in after racking off the final lees?

homebrewer_99 01-20-2009 04:07 AM

It's fairly simple.

Before you backsweeten you need to use some potassium sorbate to stop further fermentation.

If you just add more sugar the yeast will eat it up and produce more alcohol.

The problem here is after using PS you can't naturally carbonate. If you want it carbonated you'll need to keg it.

ruger12pk 01-20-2009 04:10 AM

Quote:

Originally Posted by homebrewer_99 (Post 1076555)
It's fairly simple.

Before you backsweeten you need to use some potassium sorbate to stop further fermentation.

If you just add more sugar the yeast will eat it up and produce more alcohol.

The problem here is after using PS you can't naturally carbonate. If you want it carbonated you'll need to keg it.

Thank you HB.....Im fine with the still Meads myself. But does it need to happen prior to final clarification?

hightest 01-20-2009 10:57 AM

Quote:

Originally Posted by ruger12pk (Post 1076559)
...But does it need to happen prior to final clarification?

That's when I typically do it, otherwise you'll be waiting through another clarification period. ;)


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