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Old 01-29-2009, 03:10 AM   #1
Jun 2007
Posts: 12

I started brewing recently and have brewed several extract brews, cider and mead. The brews have all turned out well, but the ciders and mead were on the dry side. That's o.k. with me personally because I like them dry, but my friends in family generally like them sweeter. I was wondering how to best control and maintain a residual sweetness. Any help would be appreciated.
Primary: Mint Chocolate Stout
Secondary: Nut Brown Ale

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Old 01-29-2009, 03:26 AM   #2
Parker36's Avatar
Sep 2007
Posts: 4,742
Liked 22 Times on 20 Posts

Yeast is the most obvious answer right off the bat. Find something with a little less attenuation and it will leave it a little sweeter. With the cider you can backsweeten if you keg or use some type of artificial sweetener.

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Old 01-29-2009, 03:07 PM   #3
Jolly McStanson
Jan 2008
Newport RI
Posts: 232
Liked 1 Times on 1 Posts

As its fermenting taste it ones in a wile. Ones it is as sweet as you want, heat it up covered too yeast killing temps. I'm just thinking out loud.
Ingredients waiting to be brewed: nothing
Kegged: half of something from last Spring
Kegged: half of something from last Spring
Kegged: half of something from last Spring

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