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Hot Mead
I made a mead a few months back. OG was 1.095 and final was .996 ~ I was getting anxious so I thought about adding some Juicy Juice to make it mellow or does a person just wait a few years. Should it be this hot?
Hi Cheese Cutter,
I'm assuming you mean 'alcoholic' when you say 'hot'. In a mead it really matters what type of yeast you used as to how far it will ferment out. The champagne yeasts will ferment to dryness if you let them. Wine yeasts will poop out sooner and beer yeasts will tend to produce a sweet mead.
If your mead is dry (no sweetness left) you can try adding more honey and restarting fermentation until the yeast can no longer convert the sugars and any unconverted sugars will provide sweetness. Another alternative is to add potasium sorbate or Sorbistat K and prevent any further fermentation, then 24 hours later add honey until you like the taste.
In wine making there are wine conditioners that sweeten and some for adding oak flavoring as well as sweetening. These might help give your mead some smoothness and aged character.
If you have some one gallon juice bottles, try experimenting with various methods until you find one that works for you.
Cheers,
MzIce
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