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Sweet sparkling mead

How sweet is a sparkling mead with a S.G. of 1.005 going to be. I read somewhere on the topic  and was wondering if that be a dry or sweet mead. If it is a dry I was wondering if there was anyway of making a sweet sparkling mead without blowing my bottles up.

Thanks.

 

The trick I believe is to balance your S.G. and your overall alcohol levels to match your yeast tolerances. As you know, different style yeasts are able to survive and continue processing sugars up to known [relatively speaking] tolerances for alcohol. So the key is to know your alcohol levels before bottling, and balance the additional bottling sugars you add to the alcohol tolerance of the yeast to end up with a sparkling mead which is both sweet and not over-crab’s to the level of explosion. And naturally, using the correct bottles will also assist in this process.

Enjoy!!!!!

 

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