Hey all, I'm fairly new to meadmaking and have a quick question.
I made a 3-gallon batch of strawberry melomel in June (red star champagne yeast, wildflower honey), and it seems like it's all fermented out and everything, beautiful color, perfectly clear, smells spectacularly of strawberries, and I'd be bottling it now except that the taste is ridiculously dry and tart. I want to sweeten it up but am wondering- do I need to sulfite it to be absolutely sure it's done fermenting first? Will honey at this point make it cloudy or have some other negative effect? And how much should I use? I tend to like sweeter meads but would be happy if this one just didn't pucker my face like biting a lemon.
If anybody has any advice I'd really appreciate it. Thanks!
I made a 3-gallon batch of strawberry melomel in June (red star champagne yeast, wildflower honey), and it seems like it's all fermented out and everything, beautiful color, perfectly clear, smells spectacularly of strawberries, and I'd be bottling it now except that the taste is ridiculously dry and tart. I want to sweeten it up but am wondering- do I need to sulfite it to be absolutely sure it's done fermenting first? Will honey at this point make it cloudy or have some other negative effect? And how much should I use? I tend to like sweeter meads but would be happy if this one just didn't pucker my face like biting a lemon.
If anybody has any advice I'd really appreciate it. Thanks!