this post was submitted on 09 Jul 2023
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Homebrewing - Beer, Mead, Wine, Cider

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How to backsweeten naturally? (lemm.ee)
submitted 1 year ago by [email protected] to c/[email protected]
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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?

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[–] [email protected] 0 points 1 year ago (1 children)

Following that principle you could also stop the fermentation early by adding ethanol to your mead and the taste will be sweeter.

[–] [email protected] 2 points 1 year ago (2 children)

By ethanol do you mean like everclear? Can consumers buy that in all states?

[–] [email protected] 2 points 1 year ago

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

[–] [email protected] 2 points 1 year ago

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)