How to back sweeten? Help please

had to restart an unstuck(didnt really start) Joam
used ec1118 on the one
d 47 on one
and 71b 112
racked them this week to secondary

the last 2 are nice and sweet but the EC 1118 is pretty dry


what is the best way to sweeten without getting more alcohol or it blowing up

also how much air space is too much (they are filled to just under the skinny neck of the carboys)

Cheers!

Splenda?

you can either go with something that is basically unfermentable like lactose if you want to go the time and nature route or you can stabilize with sorbate and sulfate to halt yeast production and stuff then use more honey

garlicbee said:

what is the best way to sweeten without getting more alcohol or it blowing up

also how much air space is too much (they are filled to just under the skinny neck of the carboys)

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What Brewing Medic said...

You're fine on your headspace...also, once you get racked, you can give the carboy a good swirl and this will release some CO2 from solution that will help somewhat protect the surface of the mead from oxygen

YoungJames said:

Splenda?

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No offense, but ewww...just ewww... and maybe AAAAggghh, please don't do that!

biochemedic said:

No offense, but ewww...just ewww... and maybe AAAAggghh, please don't do that!

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:cross:

Do you have an aversion to sorbate and bisulphite?

If not you could always neuter the yeast and back-sweeten to taste before bottling.

It's the standard way of controlling re-ferments on sweetened wines.

thanks for the advice-airspace is ok then!

think will skip the splenda....

could we stick the carboys outside (below freezing todnight to stop the fermentaiton then add honey
dont particularly like the sorbate/bisulphite idea but first time mead making so could give it a try- is that what people complain about in wine?

garlicbee said:

thanks for the advice-airspace is ok then!

think will skip the splenda....

could we stick the carboys outside (below freezing todnight to stop the fermentaiton then add honey
dont particularly like the sorbate/bisulphite idea but first time mead making so could give it a try- is that what people complain about in wine?

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No, because when it warms back up, you are likely to end up with it refermenting.

It may work if you left it to clear, and then put the cleared mead through a filter that is graded as "sterile". As they're fine enough to remove yeast cells and bacteria, but possibly some colour and flavour pigment/elements as well.

Plus they're not cheap.......

I'd go with the sulphite and sorbate route - it's pretty standard method, just use sulphite first, to the makers recommendations (it's only to 50 ppm anyway) and then the sorbate... either way, it's up to you....

great thanks- can this be done at any time- can it age for a while then do this just before bottling?

garlicbee said:

great thanks- can this be done at any time- can it age for a while then do this just before bottling?

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Using sulfite during the complete wine making process is recommended to dissuade oxidation, especially at racking.

The sorbate plus more sulfite is added when back sweetening just prior to bottling.

garlicbee said:

great thanks- can this be done at any time- can it age for a while then do this just before bottling?

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IMO its always best to back sweeten and then let it sit under airlock in a carboy for awhile longer. Just Incase fermentation does pick back up

cheers for that

ExoticMeadMaker said:

IMO its always best to back sweeten and then let it sit under airlock in a carboy for awhile longer. Just Incase fermentation does pick back up

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it also allows time for protein from the added honey to precipitate out and re-clear the mead.