braidenlowe15
Active Member
- Joined
- Jul 14, 2015
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Okay so I'm a mead newb but ive done my fair share of research and have background knowledge on the scientific process of fermentation and sugar consumption with yeast.
I've come across a few seasoned mead makers on the forum who are able to look at a recipe and calculate the residual sugar, abv, and final specific gravity that will result after fermentation is complete.
Can yall please provide me with these equations? I'm trying to create my own recipes and want then in the semi-sweet range. I also might try a sparkling mead, but I don't want to kill the yeast with too high of an alcohol level. Most will end up as melomels, metheglins, or somewhere between the two.
I've come across a few seasoned mead makers on the forum who are able to look at a recipe and calculate the residual sugar, abv, and final specific gravity that will result after fermentation is complete.
Can yall please provide me with these equations? I'm trying to create my own recipes and want then in the semi-sweet range. I also might try a sparkling mead, but I don't want to kill the yeast with too high of an alcohol level. Most will end up as melomels, metheglins, or somewhere between the two.