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Old 01-29-2009, 02:10 AM   #1
JohnBarleycornATL
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Default Controlling Sweetness

I started brewing recently and have brewed several extract brews, cider and mead. The brews have all turned out well, but the ciders and mead were on the dry side. That's o.k. with me personally because I like them dry, but my friends in family generally like them sweeter. I was wondering how to best control and maintain a residual sweetness. Any help would be appreciated.

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Old 01-29-2009, 02:26 AM   #2
Parker36
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Yeast is the most obvious answer right off the bat. Find something with a little less attenuation and it will leave it a little sweeter. With the cider you can backsweeten if you keg or use some type of artificial sweetener.

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Old 01-29-2009, 02:07 PM   #3
Jolly McStanson
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As its fermenting taste it ones in a wile. Ones it is as sweet as you want, heat it up covered too yeast killing temps. I'm just thinking out loud.

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