2 Dec
2003
2 Dec
'03
9:18 a.m.
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.