Sharing my Favorite Wne/Mead recipe - Page 3
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  1. #41
    Join Date
    Feb 2018
    Location
    Lambton Shores, Ontario, Canada
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    277

    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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    1,206

    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
    Posts
    1,586

    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 02:21 PM.

  5. #44
    Join Date
    Feb 2018
    Location
    Lambton Shores, Ontario, Canada
    Posts
    277

    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
    Location
    Shickshinny, Pennsylvania
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    1,586

    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
    1,586

    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
    1,586

    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 ?

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