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View Full Version : Anyone use sugar in their mead?



keepitlow
08-03-2010, 09:54 AM
Anyone use sugar in their mead? Say 75% honey and 25% sugar?

Just wondering?

wayneb
08-03-2010, 09:59 AM
Generally, no. I don't like the sharp edged taste that fermented sucrose gives to my meads... unless I'm specifically going for a rum-like component in the result.

Medsen Fey
08-03-2010, 11:30 AM
I usually don't because I want as much honey aroma and flavor as possible.

capoeirista13
08-03-2010, 02:29 PM
If I backsweeten I find sugar is a good alternative to honey. I find that backsweetening with sugar brings out the flavors of all your fermentables, but honey tends to dominate if used as a backsweetener. Just my opinion though.

aczdreign
08-03-2010, 02:48 PM
If I backsweeten I find sugar is a good alternative to honey. I find that backsweetening with sugar brings out the flavors of all your fermentables, but honey tends to dominate if used as a backsweetener. Just my opinion though.

Very interesting!
Anyone else have any thoughts about this?

Tannin Boy
08-03-2010, 05:22 PM
Very interesting!
Anyone else have any thoughts about this?

So far my vote goes to raw cane sugar...

Has a nice balance to it....IMHO anyways

skunkboy
08-03-2010, 10:33 PM
I have added a lot of fermentables (agave, fruit, maple syrup) but have never tried straight table sugar before... maybe inverted sugar, or belgian candy sugar would be fun ... :-)