My first batch I am using a Yeast that is supposed to handle 16% alcohol. I am at 1.001 fg and at 16.4 % by volume. Do I need to do anything to be able to back sweeten ? how safe would it be to assume the yeast has met its maker. fg has been stationary for at least 2 weeks.
First Mead batch question.
- Thread starter brisbrew
- Start date
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chickabeelane
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You could always drop in a campden tablet to kill off any remaining yeasties.
fatbloke
Well-Known Member
If you've had 3 consecutive, identical gravity readings, then you can presume its finished.
Stabilise it, with sulphite (campden tablets) and sorbate. You can just rack onto them.
If you want to use honey for back sweetening, I usually do that at this stage, with a 50/50 water honey mix. Why now ? Because honey can cause a haze (protein I think it is), so I only need to clear it once.......
I use the syrup mix incrementally, taking a reading after each addition is mixed in and I aim for 1.010-1.015 as that's where I usually like my.meads.
Then I clear it....
Stabilise it, with sulphite (campden tablets) and sorbate. You can just rack onto them.
If you want to use honey for back sweetening, I usually do that at this stage, with a 50/50 water honey mix. Why now ? Because honey can cause a haze (protein I think it is), so I only need to clear it once.......
I use the syrup mix incrementally, taking a reading after each addition is mixed in and I aim for 1.010-1.015 as that's where I usually like my.meads.
Then I clear it....
