I have never had to back sweeten a mead before but I started a Blueberry hops mead 14 days ago I did a gravity reading and sampled it today (SG 1.096 FG 1.012 ) and it needs to be sweeter so my question is what is the best way to kill of the yeast and how much honey should I add in at a time.
Back sweeting question
- Thread starter Sir_Alex
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roadymi
Well-Known Member
I'd let it age a few months than taste it. @ 1.012 it may not even be done yet.
fatbloke
Well-Known Member
The numbers quoted suggest 11.4% ABV, so unless you used something as "light weight" as Wyeast sweet mead yeast (tolerance quoted at 11% ABV), then there's still probably room for it to ferment further. Little to be gained from trying to kill off the yeast etc.
Just let it finish, then rack it, stabilise it and then back sweeten - I use a 50/50 honey and water mix. I make it up, take a reading, then add about 50 mls per gallon, gently stir, then test again to see the gravity, most of the test goes back into the batch but I taste a little.
That way I can repeat it for higher gravity, I learn roughly what I like my mead at (at leas for that brew), numbers-wise and I know when to stop adding more honey mix for the back sweeten.
Just let it finish, then rack it, stabilise it and then back sweeten - I use a 50/50 honey and water mix. I make it up, take a reading, then add about 50 mls per gallon, gently stir, then test again to see the gravity, most of the test goes back into the batch but I taste a little.
That way I can repeat it for higher gravity, I learn roughly what I like my mead at (at leas for that brew), numbers-wise and I know when to stop adding more honey mix for the back sweeten.
