bluefoxicy
Well-Known Member
Anyway while drinking I was thinking about sweet mead and I think I figured out a way to get it the way I want.
First off, taste test it. Add the honey to hot water, pulling an occasional sample and tasting it. Stop adding honey when it's about as sweet as you want it, possibly good a little less or little more sweet.
The yeast I'm using should attenuate at 5-6% ABV. So, I'll take a gravity reading here. Water is 1.000, so subtract that from the reading and divide your mass of added honey by this, and you have unit mass per 1 gravity. (divide this by 1000 to get unit mass per .001). Multiply 6% by 0.75 (0.045), and multiply your unit mass per 1 gravity by this number.
Then add that much extra honey. Ferment.
If your yeast indeed attenuates at 6%, you should have 6% alcohol and a sweet mead of however much sweetness your last tasting had. Does this sound sane?
First off, taste test it. Add the honey to hot water, pulling an occasional sample and tasting it. Stop adding honey when it's about as sweet as you want it, possibly good a little less or little more sweet.
The yeast I'm using should attenuate at 5-6% ABV. So, I'll take a gravity reading here. Water is 1.000, so subtract that from the reading and divide your mass of added honey by this, and you have unit mass per 1 gravity. (divide this by 1000 to get unit mass per .001). Multiply 6% by 0.75 (0.045), and multiply your unit mass per 1 gravity by this number.
Then add that much extra honey. Ferment.
If your yeast indeed attenuates at 6%, you should have 6% alcohol and a sweet mead of however much sweetness your last tasting had. Does this sound sane?