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?

  • DykoPunk@beehaw.orgEnglish
    1·
    1 year ago

    Adding alcohol to bring your mead to 12-15% and then adding more sugar is the principle behind fortified wine like port. The chemical you’re referring to is sulphites, which are produced naturally by yeast anyway.

    • baconeater@lemm.eeEnglish
      1·
      1 year ago

      In order to safely backsweeten a mead that is < abv tolerance of the yeast though requires both Sulfite and Sorbate. The sorbate prevents the yeast from dividing and multiplying. The sulfite inhibits yeast function, and prevents bacterial infection.