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Old 11-04-2008, 10:25 PM   #1
Nov 2008
Posts: 2

Being a lover of the sweetest of meads, I was wondering what the best options were for getting sweet, to devastatingly sweet meads were. Does starting with a high gravity and lots of honey get you there? Is it "better" to backsweeten? What are the best methods of backsweetening mead? Any recommendations on what to sweeten with? I see a lot of back and forth on yeasts for specific meads, but are there any other lovers of sweet meads out there with recommendations? Thanks for the help.

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Old 11-04-2008, 10:29 PM   #2
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BigKahuna's Avatar
Feb 2008
Eastern Colorado
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Exceed the alcohol tolerance of the yeast. That's it. Start with lower tolerance yeast.
You can get VERY high alcohol that way, so you may prefer doing a lower gravity mead, stabilize and back sweeten.

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Old 11-04-2008, 10:34 PM   #3
Nov 2008
Posts: 2

That's a great idea, I hadn't considered that.

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Old 11-04-2008, 11:25 PM   #4
Oct 2008
Columbus Ohio
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I always ferment dry and back sweeten. The wine conditioner works well, but I have noticed some flavors that I don't want but can't really describe.
Creag `An Tuirc
A Highlander likes two things naked. The other's Scotch.
- Howard

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Old 11-04-2008, 11:28 PM   #5
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Jun 2007
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If you want a sweet mead that isn't so high in ABV it takes years to mellow out...

Wyeast sweet mead craps out at 12% abv.

or Safale S-33 will hit 13% or so.

Use no more than 3lbs honey per gallon, and you'll get a fairly sweet, dessert style mead that'll be drinkable in 6-8 months.
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