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?
If the low attenuation is because of the inability of the yeast to process certain sugars, there would be little use in mead where you mostly get very simple sugars.
Makes total sense. Thanks for the thoughtful reply!