Hi All,
Question about back-sweetening with honey. My first batch of strawberry melomel is finished and I have racked it once already, it has cleared beautifully without me using any agents at all. It has finished very dry and I may want to back-sweeten it (to please the wife).
I plan to use the same honey I used before but on a test sample I found the melomel became cloudy again, what is the reason for this? and how can I avoid it?
Thanks
Question about back-sweetening with honey. My first batch of strawberry melomel is finished and I have racked it once already, it has cleared beautifully without me using any agents at all. It has finished very dry and I may want to back-sweeten it (to please the wife).
I plan to use the same honey I used before but on a test sample I found the melomel became cloudy again, what is the reason for this? and how can I avoid it?
Thanks