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]

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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

pasteurization then sweetening is your answer here if you don't want to use the standard potassium sorbate and potassium metabisulfate. Sometimes when I want to bottle carb something and then backsweeten it I'll just bottle carb it as per usual and serve it with simple syrup as well (if you fancy this is a lovely time to add fresh herbs too)