So we all know that hitting a target FG above completely freaking dry is difficult to do. Well, not difficult, but each option comes with its costs and benefits.
1. Yeast selection - some are more or less attenuative, and of course, there is the option to use beer yeasts. Granted, I've never tried this, and maybe others can chime in. Have you guys experienced any ale-like flavors?
2. Start with higher gravity - Will finish sweeter of course, and I've tried this. But what if you don't want to have a 14% abv mead? Some people (ie. guests) may want something less alcoholic.
3. Kill the yeast... kill it dead. Two ways to do this, neither of which I've tried. Theoretically, you could kill it before you reach terminal gravity, although I haven't read anyone ever trying to do this. Also, kill the yeast, then backsweeten, which is more popular. Any flavor effects of using sulfites, Cambden tablets, etc? What about its effects on aging?
4. Filtering, which leads to the point of this whole thread. Since I already own a filter, I plan on filtering all my meads at a certain point. Before you ask, I do it because I can. I've already filtered several meads with good success, but it's always after a few months. However, the big question: What are the effects on stopping fermentation (let's say at 1.015) via filtering on aging? Will the mead still age well, or is the yeast doing the conditioning?
I can already imagine that the yeast won't have a chance to clean up after themselves... but I've never tried it. Anyone one? Bueller?
1. Yeast selection - some are more or less attenuative, and of course, there is the option to use beer yeasts. Granted, I've never tried this, and maybe others can chime in. Have you guys experienced any ale-like flavors?
2. Start with higher gravity - Will finish sweeter of course, and I've tried this. But what if you don't want to have a 14% abv mead? Some people (ie. guests) may want something less alcoholic.
3. Kill the yeast... kill it dead. Two ways to do this, neither of which I've tried. Theoretically, you could kill it before you reach terminal gravity, although I haven't read anyone ever trying to do this. Also, kill the yeast, then backsweeten, which is more popular. Any flavor effects of using sulfites, Cambden tablets, etc? What about its effects on aging?
4. Filtering, which leads to the point of this whole thread. Since I already own a filter, I plan on filtering all my meads at a certain point. Before you ask, I do it because I can. I've already filtered several meads with good success, but it's always after a few months. However, the big question: What are the effects on stopping fermentation (let's say at 1.015) via filtering on aging? Will the mead still age well, or is the yeast doing the conditioning?
I can already imagine that the yeast won't have a chance to clean up after themselves... but I've never tried it. Anyone one? Bueller?