2 Dec
2003
2 Dec
'03
10:08 a.m.
Quoting Steve Fletty <fletty(a)umn.edu>:
So, what are my options if a mead is too sweet?
I know I can add champagne yeast. If the alcohol level is already around
11%, how much more can champage yeast go? What's the best choice for yeast
here? Pasteur? Champagne? Premier Cuvee?
This is what I would do. Champagne yeast seems at home up around 18%
alcohol, so 11% won't be a problem. I use Lalvin EC-1118 because that's
what I usually grab first. I doubt there's much difference between the
widely available champagne yeasts. They're all neutral in flavor, tolerate
a wide range of temperatures, and are happy at relatively high alcohol
concentrations.
Of course, this will only work if your sweetness is due to residual sugars
and not the yeast profile. If your yeast left a sweet finish but fermented out
all of the sugars, the champagne yeast won't have anything to do. If that's
the case, blending should work.
--
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