That's exactly what the JAOM recipe does. But the finished sweetness level is very variable and not controlled. I want to decide the dry/sweet level of my meads and not leave it to the yeast. Different honeys, yeast and ferment conditions require different treatment at the end. With oaking, and use of certain adjuncts the perceived sweetness can vary a lot between batches. I'm a firm believer in fermenting dry and making precise adjustments at the end.
YMMV as they say.
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