I have a batch I plan to try and make sparkling mead from some of it and haven't found answers to a couple of questions I have about the process:
First, the batch of mead in question is finishing dry, SG was 1.000 when last checked on 2-17-12 and is quite likely lower now. I used Lalvin EC-1118 yeast and it still looks like there is a little ferm activity still going on.
So, because it's turning out pretty dry, I'm probably going to want to eventually back sweeten it a bit.
Since I plan to back sweeten, can I wait to do that right before I am ready to bottle so it would accomplish both back sweetening and priming (for a sparkling mead)?
Thanks for any advice!
First, the batch of mead in question is finishing dry, SG was 1.000 when last checked on 2-17-12 and is quite likely lower now. I used Lalvin EC-1118 yeast and it still looks like there is a little ferm activity still going on.
So, because it's turning out pretty dry, I'm probably going to want to eventually back sweeten it a bit.
Since I plan to back sweeten, can I wait to do that right before I am ready to bottle so it would accomplish both back sweetening and priming (for a sparkling mead)?
Thanks for any advice!