Re: too sweet

All of the options you mentioned are good ones. You will probably need to make a little starter if you throw more yeast in - that alcohol level will kill the little beasties before they even get a shot. I'm not sure of the best brand. I have a mixed category mead that I'm going to blend with FERMENTED cider, so that it won't add any more sugar to the already too-sweet mead. Another option (don't anyone throw things at me please!) is to dilute with sterile water. Try it in a GLASS of the mead first, a) to find out if it tastes any good that way and b) to discover percentage-wise how much water to add. Finally, the polish meads that were for sale at Wine Streets were REALLY sweet. If you're quite sure the yeast is DEAD, bottle it the way it is. Time will probably turn it into something really wonderful. - Al "Steve Fletty" <fletty(a)umn.edu> To: mba(a)thebarn.com Sent by: cc: mba-bounce@thebar Subject: too sweet n.com 12/02/2003 09:18 AM 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.