C
CrimsonMead
Guest
Guest
Hey everyone,
Just finished making a Sweet Show Mead by following the recipe given in The Compleat MeadMaker. Everything went great and it is already bubbling after just one day.
Only one problem. My S.G. was 1.117 so I didn't reach my target S.G. of 1.120 - 1.130. I added just over 16 lbs. of honey, so there was plenty of honey for the target O.G. but for whatever reason in the end I had too much water in the 5 gal. carboy which ended up being quite full. Darn.
What would be the best way to make the mead more sweet for when it comes time to drink it? I'm just inbetween the O.G. for a Medium Show Mead and a Sweet Show Mead.
I thought about adding honey now but there just isn't enough room in the carboy.
Can I add more honey when I rack it? Or will it just add to the final alcohol content and not the sweetness? I dont mind a higher alcohol content I just want it to be as sweet as a true sweet mead when its time to drink.
I would rather not add potassium sorbate to stop fermentation so I can sweeten it with more honey.
Any advice would be greatly appreciated.
Just finished making a Sweet Show Mead by following the recipe given in The Compleat MeadMaker. Everything went great and it is already bubbling after just one day.
Only one problem. My S.G. was 1.117 so I didn't reach my target S.G. of 1.120 - 1.130. I added just over 16 lbs. of honey, so there was plenty of honey for the target O.G. but for whatever reason in the end I had too much water in the 5 gal. carboy which ended up being quite full. Darn.
What would be the best way to make the mead more sweet for when it comes time to drink it? I'm just inbetween the O.G. for a Medium Show Mead and a Sweet Show Mead.
I thought about adding honey now but there just isn't enough room in the carboy.
Can I add more honey when I rack it? Or will it just add to the final alcohol content and not the sweetness? I dont mind a higher alcohol content I just want it to be as sweet as a true sweet mead when its time to drink.
I would rather not add potassium sorbate to stop fermentation so I can sweeten it with more honey.
Any advice would be greatly appreciated.