Homebrewing - Beer, Mead, Wine, Cider

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A community dedicated to homebrewing beer, mead, wine, cider and everything in between. If it ferments, bring it over here.

Share recipes, ideas, ask for feedback or just advice.

Some starting points for beginners:

Introduction to Beer Brewing

A basic mead primer

Quick and diry guide to fermenting fruit - cider and wine

Brewing software

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How to backsweeten naturally? (lemm.ee)

submitted 1 year ago by [email protected] to c/[email protected]

25 comments fedilink hide all child comments

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.