I don't think you hear much about it with mead because it's easier to just use more honey and maybe a stronger yeast.
biochemedic said:But still...you can achieve much higher ABV's with this technique than you could ever hope to reach with just fermentation. Not that this should be the "be-all-and-end-all" of homebrewing, but it's another technique to explore, and it can make something pretty unique and almost brandy-like...the braggot I referenced earlier was concentrated three-fold (three 22 oz bombers into one by volume), so I had estimated the final ABV to be around 30% (the original braggot was 11%)...it was a fairly nice sip and savor type of drink...
This thread has inspired me to take a couple bottles from the next batch I bottle (probably my cyser from last fall) and jack me up some mead...
Frankly, that sounds like more trouble than it's worth.One idea I was pondering a while back was to "fortify" a normal batch of mead with some freeze concentrated mead to boost the abv a couple of points if it wasn't to where I wanted it.
Frankly, that sounds like more trouble than it's worth.
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