The first time I made this blackberry mead I put enough honey to cap out the 71b yeast and have residual sweetness. It ended up having a final gravity of 1.010.
So now I want to make the mead again but with a abv of 12.5ish. I'm goin to back sweeten this but I'm thinking 1.010 will be too sweet now. Any recommendations?
So now I want to make the mead again but with a abv of 12.5ish. I'm goin to back sweeten this but I'm thinking 1.010 will be too sweet now. Any recommendations?