baconeater@lemm.ee to Homebrewing - Beer, Mead, Wine, CiderEnglish · edit-29 months agoA label I made for a 5 year old Mead with Lapsang Souchong tea and maple syrupibb.coexternal-linkmessage-square4fedilinkarrow-up121arrow-down12file-text
arrow-up119arrow-down1external-linkA label I made for a 5 year old Mead with Lapsang Souchong tea and maple syrupibb.cobaconeater@lemm.ee to Homebrewing - Beer, Mead, Wine, CiderEnglish · edit-29 months agomessage-square4fedilinkfile-text
minus-squareTiukulinkfedilinkEnglisharrow-up3·9 months agoYeast will eat away all the sweetness from the syrup (unless the max ABV is hit) so syrup will end up tasting way less (and different). It might be much more normal tasting than you’d think.
Yeast will eat away all the sweetness from the syrup (unless the max ABV is hit) so syrup will end up tasting way less (and different). It might be much more normal tasting than you’d think.