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

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A community dedicated to homebrewing beer, mead, wine, cider and everything in between. If it ferments, bring it over here.

Share recipes, ideas, ask for feedback or just advice.

Some starting points for beginners:

Introduction to Beer Brewing

A basic mead primer

Quick and diry guide to fermenting fruit - cider and wine

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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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[–] reverendsteveii@sopuli.xyz 2 points 1 year ago

alcoholo tolerance varies greatly species to species and if you're brewing so strong that yeast dies of alcohol exposure you're going to introduce tons of off flavors.