Re: Mead gravity question

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 "Rick Oftel" <Rick.Oftel@toro To: mba(a)thebarn.com .com> cc: Sent by: Subject: Re: Mead gravity question mba-bounce@theba rn.com 01/13/2003 12:41 PM I bet I know someone who is willing to find out? Wouldn't the mead become puckeringly dry? Rick The BJCP style guidelines indicate the starting gravity for mead to be in the range 1.070-1.120+. Is there any reason the gravity has to be so high? What would be the downside to a 1.050-1.060 SG? -- -- Michael Valentiner, Minneapolis, Minnesota mpv(a)yuck.net