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Old 02-06-2013, 10:43 AM   #1
mkut
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May 2011
Canterbury, UK, England
Posts: 31


Hi, I made some mead a while ago. After the final rack, I tied it and it was good, friends family all liked it. I left it for about 16 months. Tried it now, and it is a lot sweeter, slightly thicker almost like a liqueur. Its drinkable, but wouldn't be able to drink too much. Any ideas, have I left it too long, can I add some water? I've tried near before from the shops,but that would be mass produced, I've only made a gallon batch. Is home made mead more like a liqueur? Comments and advise much appreciated.



 
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Old 02-06-2013, 01:10 PM   #2
Arpolis
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Jan 2012
Tulsa, Oklahoma
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You probably ended with a higher gravity above 1.02 when your batch was originally done. What recipe did you use and what yeast? Mead is known for getting "sweeter" with time. I would make a new batch but use a recipe and yeast that will ferment dry at around a gravity of 0.994. Then blend the two to taste. This way you do not water down the mead and loose flavor.


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Old 02-06-2013, 02:41 PM   #3
mkut
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May 2011
Canterbury, UK, England
Posts: 31

I can't remember what the gravity was. But I do remember it was 22% after final rack, perhaps not all the yeast had not died.

 
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Old 02-06-2013, 09:48 PM   #4
saramc
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Feb 2011
suburb of Louisville, KY
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Quote:
Originally Posted by mkut View Post
I can't remember what the gravity was. But I do remember it was 22% after final rack, perhaps not all the yeast had not died.
What yeast were you able to hit 22% with, without fortifying? A turbo yeast?
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Old 02-06-2013, 11:29 PM   #5
mkut
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May 2011
Canterbury, UK, England
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It was a high alcohol/dessert wine yeast. What one would you recommand for further attempts?

 
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Old 02-07-2013, 12:26 AM   #6
nitack
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Oct 2012
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Quote:
Originally Posted by mkut
It was a high alcohol/dessert wine yeast. What one would you recommand for further attempts?
What arpolis said. Brew something to dry and combine. Maybe target 15% ABV with a yeast that can go to 18%. EC-1118 maybe.



 
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