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?
Following that principle you could also stop the fermentation early by adding ethanol to your mead and the taste will be sweeter.
By ethanol do you mean like everclear? Can consumers buy that in all states?
Ethanol is the regular alcohol, yeah. You can use vodka too, that’s just ethanol with water.
I had to look-up what everclear is, it sounds like some kind of industrial solvent, haha
Ethanol is alcohol, I don’t know what everclear is. If you don’t have access to pure alcohol (which is often banned) you can replace it with a strong alcohol : vodka, rum, eau de vie, absinthe, … until you reach your desired alcohol content (generally ~15° ABV)