Great Morning!!! I was wondering: I made some Carmel Apple Mead, and it is just way to sweet. It has been bottled since November. Can I, restart it? My thought process: I scored on a butt-load of crab apples. Can I start the fermentation of them, then add a couple of bottles of mead, like a back sweetener? Thanks!
RE-Making my way too sweet mead
- Thread starter MzAnnie
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I would use the apples to make a dry cyser and then mix into the Caramel Apple. I may do this too as I made a batch of Caramel Apple and it has stalled at 1.055 even after pitching some 1118 it didn't budge. I think the caramelized sugars don't ferment very easily.
