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Not being a fan of real sweet wines, I probably underestimated the good job my yeasts are doing. Only a month old, the must is already dry enough to pucker a pine knot. Can I sweeten it by simply adding honey at this point? Still seeing a very few CO2 bubbles.
In theory, it seems I should be able to do so until the alcohol percent reaches a fatal level for the yeast.
BTW, these are a raspberry mead melomel and an apple mead ?? something or other (cyser).

Dale
 

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i wait till fermentation is done, rack, then sweeten to taste. keep the fermentation lock on for a while till you're sure the yeast is done. you can add sorbates to kill the fermentation, but i dont. good luck,mike
 
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