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?

  • reverendsteveii
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    1 year ago

    pasteurization then sweetening is your answer here if you don’t want to use the standard potassium sorbate and potassium metabisulfate. Sometimes when I want to bottle carb something and then backsweeten it I’ll just bottle carb it as per usual and serve it with simple syrup as well (if you fancy this is a lovely time to add fresh herbs too)