14 Jan
2003
14 Jan
'03
11:07 a.m.
There is another additive that also is used to prevent fermentation -
Potasium sorbate.
I have not tried it. Wine makers use it to make sweet wines. I think
this is the approach. You take a dry fermented out wine. Add the
potasium sortbate and surgar to the wine. The yeast is inhibited from
fermenting the surgar.
My approach is to have a high amout of honey and use a yeast with a
lower alcohol tolerance. I'm more likely to use 18 lbs to make 5 gal
of mead. (not 5 gal of water).
--- allan.boyce(a)usbank.com wrote:
Rick-
You're probably right, unless you sulfited to stop the yeast at the point
where you liked it. Left to it's own devices, the yeast is going to suck
every drop of sugar out of the mead. The high grav meads usually kill the
yeast with alcohol, leaving a little residual sweetness (depending on the
yeast - champagne yeast will suck just about ANYTHING dry!)
- Al
=====
Leo Vitt
Rochester MN
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