this post was submitted on 09 Jul 2023
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Homebrewing - Beer, Mead, Wine, Cider

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How to backsweeten naturally? (lemm.ee)
submitted 1 year ago by [email protected] to c/[email protected]
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I'm following a simple video on YouTube which covers yeast starting, sanitization and setting up the mead.

My question is, if I back sweeten my Meade after a few months... Won't that just wake up the yeast and get them producing more alchohol? I saw somebody say something about a chemical to stabilize it but what if I don't want a chemical in my Brew?

Is there an alternative?

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[–] [email protected] 4 points 1 year ago (1 children)

Having recently tried the filtering thing, it's still a roll of the dice unless you're using the much more expensive professional grade filters.

It does get your mead clear as hell though, and removes a ton of off flavors.

[–] [email protected] 3 points 1 year ago (1 children)

Yeah, if you're filtering for yeast you gotta go pro.

[–] [email protected] 4 points 1 year ago* (last edited 1 year ago)

I'd love to do so, but the price seems to jump up by an order of magnitude and it's difficult to justify. I'll probably be trying a combo of filter + sulfites going forward.