Do you metabisulfite and sorbate before back sweetening or just add the honey (does it restart fermentation)?I also back sweeten once the batch has finished its ferment and been stabilised.
When you back sweeten using honey and get a haze, will time clear it or do you have to use clearing agents like superkleer or what ever it is called?Mainly because honey can cause a haze (which I understand, is proteins).....
Yes, if theres any room in the tolerance of the yeast (like using a 16 or 18 % yeast but making the batch to 14%), any further addition of fermentable sugars can create conditions for re fermentation. So stabilise first then back sweeten.Do you metabisulfite and sorbate before back sweetening or just add the honey (does it restart fermentation)?
When you back sweeten using honey and get a haze, will time clear it or do you have to use clearing agents like superkleer or what ever it is called?
Thanks for the good info.
It depends. If you actually want more alcohol, and the yeast will support it (i.e. the alcohol level hasn't killed them off), then just add honey. If you want your mead at the ABV level it's at, then stabilize before adding honey.Do you metabisulfite and sorbate before back sweetening or just add the honey (does it restart fermentation)?
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