bubbachunk
Well-Known Member
I was wondering if anyone has made a mead with the intention of only getting 4-6% alcohol? I was thinking of doing such an experiment but couldnt decide what types of yeast to use. I was thinking ale yeast since the would have less of a tolerance and die out before completely drying the mead out. I am also trying to find out if I can make a drinkable mead in a shorter amount of time because less alcohols are produced therefore it needs less aging.
If I get enough input on 3-5 yeast strains to try by this weekend I will drum up some 1 gallon batches.
If I get enough input on 3-5 yeast strains to try by this weekend I will drum up some 1 gallon batches.