dyqik
Well-Known Member
I have a batch of mead that finished much higher than I calculated. I was going for 1.030 and it's right around 1.050. To combat this, I have started another batch that should finish around 1.000... as soon as it hits this level, I am going to blend it with the "sweet" mead and hope that some of the active yeast will further bring it down. Probably a 3:1 ratio at first, and then take a gravity reading in a week.
Has anyone ever had success getting some of the residual sugars out of a mead this way?
Are you going to add sweet mead to dry, or the other way round?
If you add 1 part dry to 3 parts sweet, I can see the alcohol level in the sweet mead (assuming that's why the yeast crapped out on you) killing off the active yeast from the dry mead as you won't have diluted the alcohol enough, depending on the alcohol level in the dry mead.