Re-fermenting to raise potential alcohol?

[uvgot2mr]

I have a 1 year 5 gallon batch of sweet mead waiting to be be bottled. Can a batch be re-fermented?

Let me backtrack. I just bottled a 2 year batch of mead. O.G 1.087, F.G. 1.042. 5% potential alcohol. This batch tastes nice and sweet but not as high alcohol as I expected.

I have a second batch, 1 year old still in the carboy. (transfered every 3 months) using the same recipe only about 3lbs more honey. Used Wyeast Sweet Mead 3184 for both recipes, both fermented as normal, blah, blah, blah.

I wanted a sweet mead with a bit more of an alcohol "kick". Can I re-ferment the second batch after 1 year to bring the sugars down a bit more, alcohol up while maintaining is sweet properties? If so, any suggestions on yeast or the process?


Thanks!

 

[David Baldwin]

You can pitch a more agressive yeast like K1V-1116, and stop fermentation with metabisulphite, and potassium sorbate when it reaches the desired SG.

You can also stop fermentation by cooling the carboy a few days in the fridge and rack it off the hibernating yeast - add sorbate to keep the fermentation from restarting.