Using litlle sugar on mead?

[Johnny2]

Is using few hundred grams of sugar ok for raising the abv of mead?

By my calculations, the mead is 83% honey for fermentable sugars. I'm adding berries after primary and backsweetening with honey.

 

[Miraculix]

What ist the question?

 

[Johnny2]

What ist the question?

Is it ok to add some sugar to mead to increase the abv?

flavor wise i mean. I'm still going to add more honey after stabilization.

 

[Dan O]

Is it ok to add some sugar to mead to increase the abv?

flavor wise i mean. I'm still going to add more honey after stabilization.

To answer your question, yes, it's OK to add sugar or any other fermentable sugar to achieve a higher ABV.

Not that it matters, but why not just add more honey instead of sugar?
Is it a cost issue?

Clover honey along with most wildflower honeys are considered carrier honeys, meaning they ferment leaving a mostly neutral flavor, so that other additions can be added for different flavor profiles. They also tend to be cheaper (most times) than other varietals.

 

[Miraculix]

Is it ok to add some sugar to mead to increase the abv?

flavor wise i mean. I'm still going to add more honey after stabilization.

Yes, it is ok.

 

[Johnny2]

To answer your question, yes, it's OK to add sugar or any other fermentable sugar to achieve a higher ABV.

Not that it matters, but why not just add more honey instead of sugar?
Is it a cost issue?

Clover honey along with most wildflower honeys are considered carrier honeys, meaning they ferment leaving a mostly neutral flavor, so that other additions can be added for different flavor profiles. They also tend to be cheaper (most times) than other varietals.

I added it already. I planned it for 12% abv, but I didn't take to account that the currants can possillby dilute it to 10 percent.

We don't have honey with those names. What I can get is

- Hungarian honey, which is crystallized. (I made my first mead with this.) Mead has strong honey taste
- Wildflower honeys from south america
- Domestic wildflower honeys, which are more expensive than imported. I would use these, if I had more money.

Many of the honeys here are crystallized. Clover honey seems like a imported speciality honey here. Orange blossom etc are the same and hard to find. Not available in supermarkets.

For my next mead I'll buy big container wildflower honey, which I can get in a 1.5kg bottle from a big supermarket.

 

[Dan O]

I added it already. I planned it for 12% abv, but I didn't take to account that the currants can possillby dilute it to 10 percent.

We don't have honey with those names. What I can get is

- Hungarian honey, which is crystallized. (I made my first mead with this.) Mead has strong honey taste
- Wildflower honeys from south america
- Domestic wildflower honeys, which are more expensive than imported. I would use these, if I had more money.

Many of the honeys here are crystallized. Clover honey seems like a imported speciality honey here. Orange blossom etc are the same and hard to find. Not available in supermarkets.

For my next mead I'll buy big container wildflower honey, which I can get in a 1.5kg bottle from a big supermarket.

For crystallized honey, put it in a pot with some warm water. (If you have a thermometer, try to keep the water under 100°F)....after the honey has been in there for a while, shake it up or stir it the get the crystallized honey to liquefy. Crystallized honey will throw off your gravity readings & in turn, your final numbers.
Currants can affect your pH so keep an eye on that as well. Potassium carbonate can help buffer the pH swings.
I hope this helps you.
Happy meading