Fortified Meads?

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Brann_mac_Finnchad

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I have a tropical mead being racked into the secondary today, and am thinking about adding dark rum to it at bottling to fortify it.

Anyone have experience fortifying meads? At what step did you add the alcohol?
 

biochemedic

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I've never done it but I think it would make sense to add it at just about any point past where you are at...as long as the fermentation is definitely complete. I might not add it at bottling though...It occurs to me (and I'm just spitballing here) that the additional alcohol could cause some additional dissolved proteins to precipitate, and you might want to give it a chance to clear again, just in case.

I think you'd want to do this with a pretty strong flavored mead too, otherwise the rum might overpower the honey...

Regardless, it sounds interesting...keep us posted.
 

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