Sharing my Favorite Wne/Mead recipe - Page 3
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  1. #41
    Join Date
    Feb 2018
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    Lambton Shores, Ontario, Canada
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    Default Re: Sharing my Favorite Wne/Mead recipe

    1.000 is pretty normal; meads get very dry and can even go a few points below 1.000. If you're at 1.000 it is safe to transfer.

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  3. #42
    Join Date
    Jan 2015
    Location
    Penobscot County, ME, USA
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    1,235

    Default Re: Sharing my Favorite Wne/Mead recipe

    Correcting some misconceptions in this thread:

    A way of controlling flavor and residual sugar without 'back-sweetening' is by calculating the amount of honey vs. the type of yeast used- using Nottingham ale yeast as opposed to Red Star champagne yeast can result in a sweeter mead (with a lower alcohol content) (assumong that the quantity of honey exceeds the capacity of the Nottingham yeast to process it);

    Mead + hops is not a braggot, honey fermented together with malt is a braggot. A braggot may or may not contain hops, traditionally it does not;

    Vinegar does not form without the presence of acetobacter. No acetobacter, no vinegar.
    If you want to be successful, study successful people and do what they do.
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  4. #43
    Join Date
    Mar 2013
    Location
    Shickshinny, Pennsylvania
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    1,640

    Default Re: Sharing my Favorite Wne/Mead recipe

    Im using potassium sorbate to stabilize before back sweetening , do I need to add campden also when I bottle
    Last edited by laketrout; 11-24-2018 at 01:21 PM.

  5. #44
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    Feb 2018
    Location
    Lambton Shores, Ontario, Canada
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    282

    Default Re: Sharing my Favorite Wne/Mead recipe

    You need to use sorbate and campden (metabisulfite) to stabilise; either on its own is insufficient.

  6. #45
    Join Date
    Mar 2013
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    Shickshinny, Pennsylvania
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    Default Re: Sharing my Favorite Wne/Mead recipe

    Ok thanks for the help , the wine turned out real good I added one cup of sugar , thanks flower planter for posting

  7. #46
    Join Date
    Aug 2011
    Location
    KC, MO, USA
    Posts
    4,646

    Default Re: Sharing my Favorite Wne/Mead recipe

    Glad you like it.

  8. #47
    Join Date
    Mar 2013
    Location
    Shickshinny, Pennsylvania
    Posts
    1,640

    Default Re: Sharing my Favorite Wne/Mead recipe

    Welchs makes a white grape peach that sounds really good would this juice make a good wine also , has anyone tried it

  9. #48
    Join Date
    Mar 2013
    Location
    Shickshinny, Pennsylvania
    Posts
    1,640

    Default Re: Sharing my Favorite Wne/Mead recipe

    A question that always comes up when making wine is does adding more sugar in the beginning make a sweeter wine or does it just make a higher alcohol content ?

  10. #49
    Join Date
    Feb 2018
    Location
    Lambton Shores, Ontario, Canada
    Posts
    282

    Default Re: Sharing my Favorite Wne/Mead recipe

    Unless you exceed the alcohol tolerance of the yeast, it just makes it more alcoholic. But at some point you'll have more sugar than the yeast can ferment, which can then leave residual swetteness. Doing this in a controlled fashion is very difficult.

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