I'm brewing mead for the first time. I used 6# of honey for a 2.5 gal batch. I pitched Red Star Premier Cuvée yeast and left it in the primary for 14 days, adding ¼ teaspoon yeast energizer, diammonium phosphate and Wyeast beer nutrient each every 12 hours for the first 48 hours with a og of 1.0937. After racking to the secondary and taking a reading the gravity was .9806. Making it about 14.75% ABV.
The problem is that although the mead is still very green it had a dryness to it. My question is how do i back sweeten and when?
Thanks in advance, Monza282
The problem is that although the mead is still very green it had a dryness to it. My question is how do i back sweeten and when?
Thanks in advance, Monza282