Hi Guys,
I decided to experiment with trying to make mead. I tracked down a rhubarb mead recipe off the web somewhere and gave it a shot. The recipe was along the lines off:
1Kg Honey
5L Water
1Kg Rhubard
Yeast (it said champagne yeast but all I could get my hands on was white wine yeast)
Yeast Nutrient
So I combined all the above added the yeast and let it ferment for about a month. From here I have strained it and put it into a secondary fermenter. While I was transfering I had a quick taste. It was nice but very dry. I was wondering is there a way of reducing the dryness.
I was thinking maybe I could add lactose or something like that to sweeten it up ?
Part of me wants to bottle it as it and see what it tastes like so I was thinking of taking 1.5L of it and sweetening it and bottling the rest as is ?
Anybody got any ideas ?
TIA,
John
I decided to experiment with trying to make mead. I tracked down a rhubarb mead recipe off the web somewhere and gave it a shot. The recipe was along the lines off:
1Kg Honey
5L Water
1Kg Rhubard
Yeast (it said champagne yeast but all I could get my hands on was white wine yeast)
Yeast Nutrient
So I combined all the above added the yeast and let it ferment for about a month. From here I have strained it and put it into a secondary fermenter. While I was transfering I had a quick taste. It was nice but very dry. I was wondering is there a way of reducing the dryness.
I was thinking maybe I could add lactose or something like that to sweeten it up ?
Part of me wants to bottle it as it and see what it tastes like so I was thinking of taking 1.5L of it and sweetening it and bottling the rest as is ?
Anybody got any ideas ?
TIA,
John