this post was submitted on 09 Jul 2023
9 points (100.0% liked)

Homebrewing - Beer, Mead, Wine, Cider

2204 readers
1 users here now

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


founded 1 year ago
MODERATORS
 

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?

you are viewing a single comment's thread
view the rest of the comments
[โ€“] [email protected] 2 points 1 year ago (1 children)

If the low attenuation is because of the inability of the yeast to process certain sugars, there would be little use in mead where you mostly get very simple sugars.

[โ€“] [email protected] 2 points 1 year ago

Makes total sense. Thanks for the thoughtful reply!