Back in Jan/Feb, my roommate made a barleywine that turned out to be a lot less volume than he expected. He got less than 3g out of it and after racking, might have 1.5-2g left. It's way too sweet and generally just not super drinkable.
He was gonna pitch some champagne yeast to dry it out, but we decided it might just be a fun idea to use mead to dry it out. I thought that repitching might not be good if the alcohol content is too high and might overwhelm the dry yeast.
The plan? We made a 2g with ~6# honey mead today and pitched D47. After about a week, we'll rack the sweet barleywine into the happily fermenting mead to make...BRAGGOTWINE.
Any ideas how bad this is gonna be?
He was gonna pitch some champagne yeast to dry it out, but we decided it might just be a fun idea to use mead to dry it out. I thought that repitching might not be good if the alcohol content is too high and might overwhelm the dry yeast.
The plan? We made a 2g with ~6# honey mead today and pitched D47. After about a week, we'll rack the sweet barleywine into the happily fermenting mead to make...BRAGGOTWINE.
Any ideas how bad this is gonna be?