GhettoDickens
Active Member
Hey all,
I am trying to make a semi sweet mead (1.020-1.030) that is 10%. I also want to achieve this without having to back sweeten. Here is my issue:
The yeast I usually use (D47) can easily eat through the honey I am going to add for this recipe (around 7 lbs for a 3 gal batch). So how do I ensure I will retain that residual sweetness...oh, and did I mention I am wanting to add fruit to this?
How do I go about this? Add the the fruit when its a little over half way done fermenting and then sorbate it once I reach my desired FG? How do other people achieve this?
Thanks for the help! Cheers!
I am trying to make a semi sweet mead (1.020-1.030) that is 10%. I also want to achieve this without having to back sweeten. Here is my issue:
The yeast I usually use (D47) can easily eat through the honey I am going to add for this recipe (around 7 lbs for a 3 gal batch). So how do I ensure I will retain that residual sweetness...oh, and did I mention I am wanting to add fruit to this?
How do I go about this? Add the the fruit when its a little over half way done fermenting and then sorbate it once I reach my desired FG? How do other people achieve this?
Thanks for the help! Cheers!