For sweet and semi-sweet meads, is it better to ferment dry and then back sweeten or pick an appropriate yeast that will stop fermenting before consuming all the sugar? For the latter technique, does this stress the yeast and produce off flavors, by forcing the yeast to become inactive due to build up of their own waste products?
I'm currently 10 days into the latter technique and everything seems to be going well.
Thanks
mapeters476
I'm currently 10 days into the latter technique and everything seems to be going well.
Thanks
mapeters476