2 Dec
2003
2 Dec
'03
2:27 p.m.
I think most of us would agree that we all should taste it before you do
anything. It could be good on ice cream. :)
Mike Moranz
-----Original Message-----
From: mba-bounce(a)thebarn.com
[mailto:mba-bounce@thebarn.com]On Behalf Of
Steve Fletty
Sent: Tuesday, December 02, 2003 9:19 AM
To: mba(a)thebarn.com
Subject: too sweet
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?
What about making another batch with the same type of honey
and making it
dry and then blending?
Meadmakers, please let me know what you think.