- Feb 22, 2018
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Anyone have any experience making a fortified mead? After reading about fortifying wine it seems like it would be fairly easy to do. Like fortified wine you could add the alcohol of choice when the fermentation has reached the sweetness you desire. The higher ABV as a result of adding the alcohol would kill the yeast leaving the sweetness behind. Any ideas on what alcohol would be the best. I'm thinking of making a desert mead, sweet and strong and am looking for ideas and others' experiences. Thanks.