QuietFire
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- Joined
- Sep 18, 2020
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- 6
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Alright guys, so I’m super new to brewing and have made a blunder. I’m making a mango mead, I’ve got about 6 gallons. I started with 2 gallons mango nectar, 12 lbs honey and 3 gallons of purified water. The starting gravity was about 1.108 or 14% potential alcohol. I used wyeast 4184 sweet mead yeast. For some reason I thought the tolerance was 13% but it’s actually 11%.
I also have 2 gallons of strawberry rhubarb wine with the same starting gravity, it’spretty much done with primary and is very sweet (tasted a couple small sips) which leads me to believe my mango mead will also be very sweet. So my question is, can I add more water in secondary to kick off fermentation again and eat up those sugars? If so, how should I calculate how much water to add? I don’t have current readings on either brew as I do that when I do my racking.
any advice or guidance would be appreciated.
I also have 2 gallons of strawberry rhubarb wine with the same starting gravity, it’spretty much done with primary and is very sweet (tasted a couple small sips) which leads me to believe my mango mead will also be very sweet. So my question is, can I add more water in secondary to kick off fermentation again and eat up those sugars? If so, how should I calculate how much water to add? I don’t have current readings on either brew as I do that when I do my racking.
any advice or guidance would be appreciated.