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 Kuvwert@lemm.ee to c/homebrewing@sopuli.xyz

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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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[–] jennifilm@beehaw.org 4 points 1 year ago

Different yeasts have different tolerances, so it's worth checking which one you used. For safety, i'd also keep it in your fermented for a while after sweetening, and bottle once the gravity reading has been consistently stable over a few days.