Hello,
I've got a blueberry melomel I've been aging for a few months now, primarily because it's really dry, and I don't know how to backsweeten it.
The recipe consisted of 13.5 lb honey, 10 lb blueberries, and 2 oz oak cubes plus nutrients, yeasts, and stabilizers (sorbate and campdens).
It was supposed to finish around 1.012 but dried way out to 0.998! I'm wondering if I should backsweeten with honey, blueberry juice, or a combination of the two, and how much? I'd really like the blueberry and honey flavors to pop, but without being too sweet.
I've read posts about "Oh, you need to backsweeten..." but never a follow-up of "Start with xxx amount..." Not wanting to oversweeten or infect, could anyone offer some pointers on backsweetening?
Thanks in advance!
I've got a blueberry melomel I've been aging for a few months now, primarily because it's really dry, and I don't know how to backsweeten it.
The recipe consisted of 13.5 lb honey, 10 lb blueberries, and 2 oz oak cubes plus nutrients, yeasts, and stabilizers (sorbate and campdens).
It was supposed to finish around 1.012 but dried way out to 0.998! I'm wondering if I should backsweeten with honey, blueberry juice, or a combination of the two, and how much? I'd really like the blueberry and honey flavors to pop, but without being too sweet.
I've read posts about "Oh, you need to backsweeten..." but never a follow-up of "Start with xxx amount..." Not wanting to oversweeten or infect, could anyone offer some pointers on backsweetening?
Thanks in advance!