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When I added the water, I only added 2 cups to a 1.5 gallon batch of wine (or whatever it is that I made) so I wasn’t to concerned about diluting the taste. However if I had more apple juice on hand I would have used that instead. When I started this thread I had already started the wine...

I couldn’t measure any difference in my other cider after adding the bottling sugar. So I decided to add 2 cups of water to the mead, which was just enough to see a very small difference on my hydrometer, not even enough to really measure. Then I bottled it and I now have it sitting in a cooler...

I think that I have come up with a solution to my original question. I’m going to take the specific gravity of another batch of cider, that is ready to bottle, then I will add the bottling sugar. At that point I will take another gravity reading, and find out how much the specific gravity has...

Could punting multiple verity’s of yeast in the same batch cause any problems And thanks for moving it to the mead forum

Is that another yeast?

I would appreciate it very much if you could move it to the mead section. I can’t figure out how to do that.

I’m in a similar situation with some mead that I am making. I’ve been considering adding a small amount of water or apple juice, in order to dilute the ABV down below the alcohol tolerance for the yeast. However I’ve never done this before and I’ve never herd of anyone doing it. Therefore I have...

I have a 1-1/2 gallon batch of what I think would be considered “apple cider mead”. I took a 1 gallon batch hard cider recipe that I have used before and added 2 quarts of honey too it. The problem I’m assuming that I’m gonna run into is that I will hit the alcohol tolerance for the yeast log...