So I have a number of meads with high Sg 1.04 - 1.06
Specifically:
#1 Traditional w raisin
og 1.15 dec 6th 2004 repitched, ph adjusted, dapped, repitched ec-1118 and other wise fiddled with until I can't take no more.
fg 1.06 aug 28 2006
#2 Black cherry melomel
og 1.165 June 3rd 2005 ... same as above, give or take some time...
fg 1.06 aug 28 2006
#3 Apple Reduction (two gals of cider reduced to one gal)no honey added...
og 1.12 June 11th 2006
racked 1.04 aug 28 2006
My question / concern is this. If I go no further with these, if I simply sorbate them so they don't make bombs( not that I think they are fermenting at all) and call it quits, are they going to HARM any one. Will the sweetness cause any problem to those drinking it? In your opinion, might it shorten their shelf lives. Or, is there enough alcohol to balance it out?
They ARE incredibly sweet, but the flavors are actually coming along nicely especially the Black cherry that spent a year of its life tasting rather a lot like cough syrup.
I've Tweaked #1 and #2 seven ways to Sunday usually with the same results, no change in sg, they kill a live batch a yeast faster that I can say re-pitch. The third is a very recent batch, but it is very very good as is and I'm loath to mess with it...though, it may continue to ferment since I have only racked it recently.
Not wanting to poison my friends with sweet yummy alcohol.
Tsuchi.
Specifically:
#1 Traditional w raisin
og 1.15 dec 6th 2004 repitched, ph adjusted, dapped, repitched ec-1118 and other wise fiddled with until I can't take no more.
fg 1.06 aug 28 2006
#2 Black cherry melomel
og 1.165 June 3rd 2005 ... same as above, give or take some time...
fg 1.06 aug 28 2006
#3 Apple Reduction (two gals of cider reduced to one gal)no honey added...
og 1.12 June 11th 2006
racked 1.04 aug 28 2006
My question / concern is this. If I go no further with these, if I simply sorbate them so they don't make bombs( not that I think they are fermenting at all) and call it quits, are they going to HARM any one. Will the sweetness cause any problem to those drinking it? In your opinion, might it shorten their shelf lives. Or, is there enough alcohol to balance it out?
They ARE incredibly sweet, but the flavors are actually coming along nicely especially the Black cherry that spent a year of its life tasting rather a lot like cough syrup.
I've Tweaked #1 and #2 seven ways to Sunday usually with the same results, no change in sg, they kill a live batch a yeast faster that I can say re-pitch. The third is a very recent batch, but it is very very good as is and I'm loath to mess with it...though, it may continue to ferment since I have only racked it recently.
Not wanting to poison my friends with sweet yummy alcohol.
Tsuchi.