When people are making mead, sometimes they get this idea in their head of what it will taste like before hand. Then they go about making the mead and are disapointed with how it comes out. This can be due to any number of factors impacting your brew.
One of the misconceptions is that mead should be sweet due to the fact that honey is being used. The reality is that a lot of the time the sweetness of the honey is usually all but gone after fermentation takes place.
Sometimes this can lead to dissapointment. There’s a few ways around this, but one of the easiest ways is to just back sweeten your mead.
What is back sweetening?
Back sweetening is adding some type of sugar after your mead is already fermented to sweeten the taste of your mead. Usually this is done with honey.
Pretty simple right?
Hold on just a sec there boss, if you just dump honey into the fermenter after your mead has fermented, all that will happen is the fermentation will restart.
This can lead to some disasterous results if you bottle your mead after this happens. You don’t want exploding bottles. Not only will it be embarissing, but it will be one hell of a cleanup.
The solution is to drop a few chemicals in your finished mead to inhibit yeast activity. This will essentially stop the yeast from starting the fermentation back up when you dump the honey in.
The chemicals you will need are:
- Potassium Sorbate
- Potassium Metabisulfite
- Make sure your mead is completely finished fermenting. Hopefully you took some hydrometer readings to confirm.
- Pour the potassium sorbate and potassium metabisulfite into your mead and stir it in lightly.
- Let the mead sit for two days after this.
- Pour your honey into your mead.
- Stir lightly to mix the honey in.
Do you care if your mead is clear? If so, let the mead age until it’s clear, as the honey will cause some cloudiness. You could also use stuff like Bentonite or Sparkalloid which are agents that you put in your mead to accelerate the clearing process. However, it’s a good idea to let your mead age at this point to balance the honey with the rest of your mead.
That’s it! Enjoy your sweeter mead!
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