2 Dec
2003
2 Dec
'03
11:42 a.m.
Has anyone tried acidification? German Rieslings (Spaatlase,
Auslase, sect, etc. ) can be
very sweet but typically are well balanced by crisp
clean acidity.
Just my 2 grains worth.
Cheers,
Jim
On Tue, Dec 02, 2003 at 09:18:42AM -0600, Steve Fletty wrote:
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.
--
------------------------------ *
* Dr. James Lee Ellingson, Adjunct Professor jellings(a)me.umn.edu *
* University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX *
* Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *