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Thread: Very dry Apple mead

  1. Default Very dry Apple mead

    I am at the 6 month mark of my apple mead. It is very dry! Can I add juice or more honey at bottling to sweeten up the mead?

    Thanks
    The painted toad

  2. #2
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    You can sweeten with either juice or honey or both. But you MUST stabilize first or else you will risk having bottle bombs. You also do not want to do back sweeten at bottling time as it will make your mead/cyser very cloudy. You will need to let it clear on its own or add a fining agent. You will likely need at least another month after sweetening. Juice tends to dilute you finished product more than honey does, which is not necessarily bad. Juice will give it more apple flavor. I tend to use a combination of both, typically in the same proportions as the original must.
    Age improves with mead, even more than mead improves with age.

  3. #3
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    To add onto PitBull, you stabilize with Camden Tabs and Potassium Sorbate. Like he says, without it, it will just ferment what you add and be dry again.
    Gallons O' Boos made since 2012: 69
    "It may take longer to be patient" ~Chevette Girl
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  4. Default

    Thanks Pitbull from Pittburgh, I will try the combination of jucie and honey! Thanks for the advice!!

  5. Default

    Thanks you too marshmallow blue, I do have Camden. If I add the Camden the wine is then done correct?

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    You need sorbate in addition to the Campden tablets.
    Lanne pase toujou pi bon
    (Past years are always better)

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    Quote Originally Posted by Painted toad View Post
    Thanks you too marshmallow blue, I do have Camden. If I add the Camden the wine is then done correct?
    Like Medsen says, and restating what I said, you need both the Camden tab and the potassium sorbate. They work together.

    1. One removes the yeasts ability to reproduce
    2. The other stops current yeast cells from producing alcohol

    If you just used 1, The current cells would continue to ferment new sugar
    If you just used 2, The cells would multiply into unaffected yeast and continue to ferment.

    Remember the 1, 2, PUNCH! Once you add both in, wait a couple days before back sweetening.
    Gallons O' Boos made since 2012: 69
    "It may take longer to be patient" ~Chevette Girl
    My Home Brewing Blog

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