Hey guys,
Like the title says, should I back sweeten before or after putting my mead into a freshly dumped bourbon barrel? My initial thought was that it should be done after barrel aging so that I can better taste it and adjust more accurately. Then I got to thinking that back sweetening before aging might allow for a more complete melding of the flavors in the barrel, and, if fermentation kicks back up a little, it may help to keep infection at bay...
Thoughts?
Thanks
Like the title says, should I back sweeten before or after putting my mead into a freshly dumped bourbon barrel? My initial thought was that it should be done after barrel aging so that I can better taste it and adjust more accurately. Then I got to thinking that back sweetening before aging might allow for a more complete melding of the flavors in the barrel, and, if fermentation kicks back up a little, it may help to keep infection at bay...
Thoughts?
Thanks