brandono
Member
I have a batch of mead that I would like to re-sweeten and I have used a dry yeast, couldn't I hypothetically bring the mead to around 140 degrees or so and finish off my lovely yeast that have been so good to me up until now?After they are gone I could backsweeten as much as I desire. Just wondering if this is a feasible work-around instead of using even more campden and potassium sorbate??
I do realize alcohol boils off @ 173 degree so I would be careful of that.
Thanks in advance for any information or advice!
I do realize alcohol boils off @ 173 degree so I would be careful of that.
Thanks in advance for any information or advice!