this post was submitted on 08 Mar 2024

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Homebrewing - Beer, Mead, Wine, Cider

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A label I made for a 5 year old Mead with Lapsang Souchong tea and maple syrup (ibb.co)

submitted 6 months ago* (last edited 6 months ago) by baconeater@lemm.ee to c/homebrewing@sopuli.xyz

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[–] Tiuku@sopuli.xyz 3 points 6 months ago

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.