Stop fermentation or back sweeten???
- Thread starter Toy4Rick
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tweake
Well-Known Member
easiest is to let it ferment fully, let yeast drop, rack and then stabilize and backsweeten.
trying to stop it at a certain point can be tricky tho if you have a cold fridge you can cold crash it, but you need to leave it in there until yeast settles out. that can take some time.
trying to stop it at a certain point can be tricky tho if you have a cold fridge you can cold crash it, but you need to leave it in there until yeast settles out. that can take some time.
ExoticMeadMaker
Well-Known Member
I'd suggest that you let it ferment out, bulk age, then sample and back sweeten to your taste. Letting it bulk age will let it develop flavors and aromas that may be masked if sweetened to soon.
