I have my main 5 gallon batch of plain mead aging now, and plan to rack it again into 4 seperate 1 gallon demijons soon, with the remainder (which will be much less than 1 gallon due to losses in racking) i would like to experiment by backsweetening it with fruit and spice....
can anyone point me towards advice with this? i would like to make it raspberry, apple and cinamon, (or similar) im not sure the best way to do it though, use a jar of ground cinamon? or sticks? fresh fruit crushed or squeezed and strained, or can i just use fresh juice (not from concentrate)?
to try and keep the strength of the mead, can i use some kind of syrup or flavouring rather than a larger volume of juice?
also im fairly sure the yeast is all spent in the mead, and i did add some campden tablets to stabalise it, so im guessing this means it will not try to continue fermenting? the reason i ask this is, one of the left over amount of mead from racking, i took this and let it settle in a tall bottle so i could then syphon the extra into a spare batch for tasting, this batch i sealed into a glass bottle in the fridge confident it was off the lees and had the campden so wouldnt ferment, however when i opened the bottle it was very presurised and made the mead sparkling, which was actually lovely, but left me suspicous....
can anyone point me towards advice with this? i would like to make it raspberry, apple and cinamon, (or similar) im not sure the best way to do it though, use a jar of ground cinamon? or sticks? fresh fruit crushed or squeezed and strained, or can i just use fresh juice (not from concentrate)?
to try and keep the strength of the mead, can i use some kind of syrup or flavouring rather than a larger volume of juice?
also im fairly sure the yeast is all spent in the mead, and i did add some campden tablets to stabalise it, so im guessing this means it will not try to continue fermenting? the reason i ask this is, one of the left over amount of mead from racking, i took this and let it settle in a tall bottle so i could then syphon the extra into a spare batch for tasting, this batch i sealed into a glass bottle in the fridge confident it was off the lees and had the campden so wouldnt ferment, however when i opened the bottle it was very presurised and made the mead sparkling, which was actually lovely, but left me suspicous....