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?

  • @[email protected]
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    41 year ago

    Having recently tried the filtering thing, it’s still a roll of the dice unless you’re using the much more expensive professional grade filters.

    It does get your mead clear as hell though, and removes a ton of off flavors.

      • @[email protected]
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        1 year ago

        I’d love to do so, but the price seems to jump up by an order of magnitude and it’s difficult to justify. I’ll probably be trying a combo of filter + sulfites going forward.