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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[–] Ashiette@lemmy.blahaj.zone 0 points 1 year ago (11 children)

The yeast has a tolerance to about ~12° ABV. Past that, it dies. So if you happen to sweeten your mead, it will not wake up since it has long gone to sleep.

[–] Ashiette@lemmy.blahaj.zone 0 points 1 year ago (3 children)

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

[–] Kuvwert@lemm.ee 2 points 1 year ago (2 children)

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

[–] Ashiette@lemmy.blahaj.zone 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)

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