Back-Sweetening Mead

Brewing techniques -- how to brew, beginner to advanced, ask it here.

Back-Sweetening Mead

Postby daryl » Fri Dec 22, 2017 10:50 am

I am getting ready bottle my meads; I have not tasted them yet....but a few months ago, they have sufficient sweetness for my taste. But, if I want to back-sweeten, I have a couple of questions....and I am hoping Pat will chime in....

How often do you have to back sweeten your sweet and semi-sweet meads?

When you do back sweeten is it important to back sweeten with honey? And is it essential to use the same honey that was used to ferment the mead?

How much honey do you add (incrementally) to say, a 5-gallon batch?
In the Fridge/On Tap: Salted Caramel Porter
In the barrel/conditioning:
In the bucket: P-nut Brittle Ale, Blueberry and Blk Rasp. Mead; Tangerine Wheat; Spont. Funk; Swarthy Beagle
In the queue: Pils Urquell Clone, Traditional Irish Red Ale
User avatar
Posts: 1000
Joined: Thu Jan 16, 2014 11:07 pm
Location: Springville, IA

Return to Tech Corner

Who is online

Users browsing this forum: No registered users and 1 guest