giuzep89
Well-Known Member
- Joined
- May 14, 2021
- Messages
- 68
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Hey guys,
I'd like to make a traditional mead of around 10% alcohol and quite a bit of leftover sweetness (dessert wine-like). I tried stabilizing the mead with sulfites in the past after adding honey, but for some reason the fermentation started again some time later...
Is there a sure-fire way to make sure it won't start fermenting again? I thought that maybe it was because the honey I added after stabilizing it wasn't pasteurized and might have been full of yeast...
Alternatively, has any of you tried to make a sweet mead by adding more honey than the yeast's alcohol tolerance? Does that work or is it too unreliable?
I'd like to make a traditional mead of around 10% alcohol and quite a bit of leftover sweetness (dessert wine-like). I tried stabilizing the mead with sulfites in the past after adding honey, but for some reason the fermentation started again some time later...
Is there a sure-fire way to make sure it won't start fermenting again? I thought that maybe it was because the honey I added after stabilizing it wasn't pasteurized and might have been full of yeast...
Alternatively, has any of you tried to make a sweet mead by adding more honey than the yeast's alcohol tolerance? Does that work or is it too unreliable?