I have finally got my first batch of mead going. About a week in the primary so far. I made a 25 litre batch using D47 yeast, yeast nutrient and 6kg of generic grocery store "high mountain wild flower" honey. I am in Taiwan so I am guessing that it is mostly longan honey. I went with generic honey since this was my first batch and I didn't want to throw out expensive honey if it went bad. My plan is to make smaller batches from the original batch. I want to add different fruit or fruit juice to the smaller batches when I rack to the secondary. I plan on making a traditional small batch as well since I want to see what it's like. I have never drunk mead before, however, I do brew my own beer.
So, my question is this: How do I calculate my final ABV?
If I add fruit to the secondary then how does this change my ABV calculations? I didn't want a high ABV so I started at 1070. If I add fruit to the secondary then how do I calculate the final ABV since basically I will be "watering" down the original batch.
So, my question is this: How do I calculate my final ABV?
If I add fruit to the secondary then how does this change my ABV calculations? I didn't want a high ABV so I started at 1070. If I add fruit to the secondary then how do I calculate the final ABV since basically I will be "watering" down the original batch.