Consistent FG

[John Spiegel]

So, I want to consistently stop my mead fermentation at a certain FG so it has a little bit of residual sugar left. I've tried cold crashing it and racking it, but in the past, fermentation has started up again when I bottled it (even had a bottle explode on me once. Whoops). As far as I can tell, the only way to guarantee that fermentation stops when it runs out of sugar (I want some leftover) or when the yeast reaches its limit of alcohol.

So I guess my question is, should I select a yeast strain that has an alcohol potential that I like and then continue to add honey until I hid an OG that will stop it where I want it? Or is there another method that would work better?

P.S. For context, I don't have kegs or anything. Just working with basic equipment. And I've hear that Campden tablets only stun the yeast in the same way that Cold Crashing does, but that fermentation can still start up again.

 

[SKBugs]

Campden tablets and potassium sorbate. They work in conjunction to kill the yeast off and then stop the little buggers coming back. Many posts on this topic.
You can rely on the yeast finishing but you’d have to manage the nutrients and temp control well and then also not allow any more sugar to come into the brew.

 

[John Spiegel]

Gotcha. Didn't realize they worked together. I'll try that.

 

[John Spiegel]

Follow up question, then. What if I want to carbonate, like with a ginger beer? How do I make sure it carbonates a little bit, but not so much to be dangerous?

 

[bracconiere]

i'm not a mead maker, but you say you're working with basic equipment, so 1 gal batches? could try pasteurizing....heat it up to 140-150f? just a thought.....

 

[John Spiegel]

Thought about that, but wasn't sure if it would affect flavor at all. Would a keg be the best way to carbonate then? Trying to control it a bit without investing a ton in new equipment.

 

[bracconiere]

Thought about that, but wasn't sure if it would affect flavor at all. Would a keg be the best way to carbonate then? Trying to control it a bit without investing a ton in new equipment.

as far as carb'ing, i personally don't like carbonation in high alcohol drinks....too bitter, or astringent?...not sure if a semi-low temp would effect flavor, someone else would have to chime in...they pasteurize milk and all that with little to no effect....

 

[John Spiegel]

Fair about the milk. I meant lower abv drinks with the carb question.
Also, if I kill off the yeast, will that negatively affect the clarifying of the mead? I’ve heard yeast affect clarity as you age it.

 

[Seamonkey84]

To have a sweeter drink, you either need to exceed the alcohol tolerance of the yeast, Or let it ferment dry, then add the Sorbate and sulfite before adding more sugar to sweeten. The Sorbate and sulfite won’t stope am active fermentation, but will keep it from restarting. You could cold crash it, then rack off yeasts, and add Sorbate and sulfite. But it has to be kept cold for days to let the chemicals work on the residual yeast before letting them loose on the sugars again when they warm up.
Problem with both those options is if you want to have a naturally carbonated drink. To carbonate a sweetened drink you’ll need to force carb it.