Re: Mead gravity question

I used Pastuer for my last two batches. I previously thought the last batch was done but now it sparkles (strongly). It fermented for close to a year before bottling and it ended up a little high 1.020. Latest batch of "blood mead" was produced trying to copy the elderberry character and color of the Ren Fest. It is dry! I am really impressed by the Iron River Red mead which is very simiar to a dark red wine except without tannins. My wife enjoys it and is strongly alergic to red wine. It is a dry-tart mixture. I don't remember what type of berry they use. Rick I used Flor Dry Sherry yeast last year in the meads I made, and it left quite a bit of residual sugar - 1030's FG. I had another mead that ended too dry, and I added another pound of honey a couple weeks prior to bottling, then sulfited to kill the yeast at the same time. It's still, but it's very nice. - Al ----- Forwarded by Allan V Boyce/MN/USB on 01/13/2003 01:32 PM ----- "Michael Valentiner" To: mba(a)thebarn.com <mpv(a)yuck.net> cc: Sent by: Subject: Re: Mead gravity question mba-bounce@theba rn.com 01/13/2003 01:08 PM Hmmm, that leads right in to the other question I was pondering: how do you keep a sweet mead from becoming a dry mead? Is it simply the lack of ability of some yeasts to tolerate higher percentage alcohol? Or does the one need to add something (e.g., sulfates) to knock the yeast down? At 12:41 PM -0600 1/13/03, Rick Oftel wrote: so -- -- Michael Valentiner, Minneapolis, Minnesota mpv(a)yuck.net