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Boogaloo
10-20-2011, 01:47 PM
I didn't want such a strong or sweet mead so I cut 5lbs of clover honey into 3 gallon jugs. After I did this I realized I should have asked on the forum if it would be wise. Kinda too late but has anyone else done this before? Is this a "light" mead? Any help is great.

~Boogaloo

Chevette Girl
10-20-2011, 02:53 PM
It'll be a hydromel (watered mead).

I usually put flavourings in (like ginger) because on its own I'm told it's a little thin, and will ferment out completely dry unless you stabilize and backsweeten.

I find lower-gravity musts like (for me, anything under 2 lb per gallon) ferment and clear very quickly, but might need some age for the honey flavour to show up again, but it's certainly a vaild thing to do.

I also sometimes do a hydromel with second-run fruit bags if I want to experiment, the pumpkin-hops hydromel sure smells good :)

RightHookCook
10-20-2011, 04:55 PM
Ive just made one with honey and apple juice, then back-sweetening with more apple juice, im hoping this stops it from being so thin like, but yeah "light" meads are cool, better for drinking by the pint rather than wine glass ;D

Chevette Girl
10-20-2011, 05:47 PM
My usual trick for keeping things from being too thin is to add some white grape concentrate, or a pound of raisins per gallon...

AToE
10-21-2011, 02:36 AM
I think (personally) that the absolute best remedy for "thin" is carbonation, since something like this would ferment bone dry anyways, carbonation would be extremely easy to do.

RightHookCook
10-21-2011, 04:08 AM
I think (personally) that the absolute best remedy for "thin" is carbonation, since something like this would ferment bone dry anyways, carbonation would be extremely easy to do.

carbonation,raisins and back sweetening should do the trick! lol ;D

Chevette Girl
10-21-2011, 09:47 AM
carbonation,raisins and back sweetening should do the trick! lol ;D

Heh, except backsweetening AND carbonation, while not mutually exclusive, do take some doing.

RightHookCook
10-21-2011, 11:37 AM
Heh, except backsweetening AND carbonation, while not mutually exclusive, do take some doing.

Force Carbonation in a corny keg lol

TheAlchemist
10-21-2011, 01:30 PM
I've been doing blending experiments with my hydromel Henrietta Maria of France.

Hydromel needs sweet.