Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > How to back sweeten? Help please
Reply
 
Thread Tools
Old 04-26-2012, 11:37 AM   #1
garlicbee
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: ny, new york
Posts: 60
Liked 2 Times on 2 Posts

Default How to back sweeten? Help please

had to restart an unstuck(didnt really start) Joam
used ec1118 on the one
d 47 on one
and 71b 112
racked them this week to secondary

the last 2 are nice and sweet but the EC 1118 is pretty dry


what is the best way to sweeten without getting more alcohol or it blowing up

also how much air space is too much (they are filled to just under the skinny neck of the carboys)

Cheers!


garlicbee is offline
 
Reply With Quote
Old 04-26-2012, 11:48 AM   #2
YoungJames
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Bolton, Lancashire
Posts: 45
Liked 5 Times on 4 Posts
Likes Given: 4

Default

Splenda?


YoungJames is offline
 
Reply With Quote
Old 04-26-2012, 11:51 AM   #3
TheBrewingMedic
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
TheBrewingMedic's Avatar
Recipes 
 
Join Date: Dec 2011
Location: Stanfordville, NY
Posts: 650
Liked 27 Times on 27 Posts
Likes Given: 5

Default

you can either go with something that is basically unfermentable like lactose if you want to go the time and nature route or you can stabilize with sorbate and sulfate to halt yeast production and stuff then use more honey
TheBrewingMedic is offline
 
Reply With Quote
Old 04-26-2012, 11:57 AM   #4
biochemedic
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
biochemedic's Avatar
Recipes 
 
Join Date: Jun 2010
Location: Carnegie, PA
Posts: 2,005
Liked 168 Times on 128 Posts
Likes Given: 71

Default

Quote:
Originally Posted by garlicbee View Post
what is the best way to sweeten without getting more alcohol or it blowing up

also how much air space is too much (they are filled to just under the skinny neck of the carboys)
What Brewing Medic said...

You're fine on your headspace...also, once you get racked, you can give the carboy a good swirl and this will release some CO2 from solution that will help somewhat protect the surface of the mead from oxygen

Quote:
Originally Posted by YoungJames View Post
Splenda?
No offense, but ewww...just ewww... and maybe AAAAggghh, please don't do that!
__________________
Packaged: Red X Weimea SMaSH
Recent Meads: Mead Day '11 Ginger Metheglin, Mead Day '12 Traditional (orange blossom) Mead, Simple Cyser '12
Primary: Empty!
Secondary: Why do I keep this line here...?
Bulk Aging: Cocobochet, Wild Cider, Simple Cyser
Planned: Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej
biochemedic is offline
 
Reply With Quote
Old 04-26-2012, 12:00 PM   #5
YoungJames
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Bolton, Lancashire
Posts: 45
Liked 5 Times on 4 Posts
Likes Given: 4

Default

Quote:
Originally Posted by biochemedic View Post
No offense, but ewww...just ewww... and maybe AAAAggghh, please don't do that!
YoungJames is offline
 
Reply With Quote
Old 04-26-2012, 02:19 PM   #6
cyberlord
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Sierra Vista, AZ
Posts: 218
Liked 5 Times on 5 Posts
Likes Given: 11

Default

Do you have an aversion to sorbate and bisulphite?

If not you could always neuter the yeast and back-sweeten to taste before bottling.

It's the standard way of controlling re-ferments on sweetened wines.
__________________
I used to have a six-pack, but now I have a keg.
cyberlord is offline
 
Reply With Quote
Old 04-26-2012, 09:12 PM   #7
garlicbee
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: ny, new york
Posts: 60
Liked 2 Times on 2 Posts

Default

thanks for the advice-airspace is ok then!

think will skip the splenda....

could we stick the carboys outside (below freezing todnight to stop the fermentaiton then add honey
dont particularly like the sorbate/bisulphite idea but first time mead making so could give it a try- is that what people complain about in wine?
garlicbee is offline
 
Reply With Quote
Old 04-26-2012, 09:19 PM   #8
fatbloke
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2006
Location: UK - South Coast.
Posts: 2,696
Liked 182 Times on 167 Posts
Likes Given: 30

Default

Quote:
Originally Posted by garlicbee View Post
thanks for the advice-airspace is ok then!

think will skip the splenda....

could we stick the carboys outside (below freezing todnight to stop the fermentaiton then add honey
dont particularly like the sorbate/bisulphite idea but first time mead making so could give it a try- is that what people complain about in wine?
No, because when it warms back up, you are likely to end up with it refermenting.

It may work if you left it to clear, and then put the cleared mead through a filter that is graded as "sterile". As they're fine enough to remove yeast cells and bacteria, but possibly some colour and flavour pigment/elements as well.

Plus they're not cheap.......

I'd go with the sulphite and sorbate route - it's pretty standard method, just use sulphite first, to the makers recommendations (it's only to 50 ppm anyway) and then the sorbate... either way, it's up to you....
__________________
"What the large print giveth, the small print taketh away". Tom Waits.

Oh, and here's some blog stuff!
fatbloke is offline
 
Reply With Quote
Old 04-26-2012, 09:27 PM   #9
garlicbee
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: ny, new york
Posts: 60
Liked 2 Times on 2 Posts

Default

great thanks- can this be done at any time- can it age for a while then do this just before bottling?
garlicbee is offline
 
Reply With Quote
Old 04-27-2012, 12:37 AM   #10
cyberlord
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Sierra Vista, AZ
Posts: 218
Liked 5 Times on 5 Posts
Likes Given: 11

Default

Quote:
Originally Posted by garlicbee View Post
great thanks- can this be done at any time- can it age for a while then do this just before bottling?
Using sulfite during the complete wine making process is recommended to dissuade oxidation, especially at racking.

The sorbate plus more sulfite is added when back sweetening just prior to bottling.


__________________
I used to have a six-pack, but now I have a keg.
cyberlord is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
How much to back sweeten a mead? rhoadsrage Mead Forum 7 10-11-2012 09:42 PM
Stop fermentation or back sweeten??? Toy4Rick Mead Forum 2 06-22-2011 12:30 PM
Getting back to brewing Sitgarath Mead Forum 9 01-01-2010 06:36 PM
When to Back sweeten ruger12pk Mead Forum 3 01-20-2009 11:57 AM
How to sweeten a mead after fermentation? max4677 Mead Forum 8 10-24-2007 06:57 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS