yakoujin89
Member
I have a batch of mead which I want to purposely stop before it gets too dry. If I move it off the yeast cake and into the keg early, will that do the trick?
No.I have a batch of mead which I want to purposely stop before it gets too dry. If I move it off the yeast cake and into the keg early, will that do the trick?
Seen that mentioned often........Another option: pasteurize?
Thanks guys, hmm. How do most people get their meads to stop fermenting at 1.025 or something? Mine last time went down to 1.002-ish and while it was ok, it wasn't as I expected, I'd like a sweet one but I can't figure out how to do it :/
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