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Thread: Re-fermenting to raise potential alcohol?

  1. Default Re-fermenting to raise potential alcohol?

    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!

  2. #2
    Join Date
    Jun 2004
    Location
    Grand Rapids, MI
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    860

    Default Re: Re-fermenting to raise potential alcohol?

    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.
    David Baldwin
    Michigan Meadery LLC

    www.michiganmeadery.com

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