I was looking to keg my mead but it is VERY dry. One is at 1.006 and the other is at 0.999. Both started at 1.082. If I add more honey the yeast will just eat it. I don't have the room in a fridge to store the kegs long term, so I was wondering what my options are?
I can put the meads in the fridge short term (next few months), but by summer the fridge will get "retasked" by my wife. So they will get warmed up, and my worry is that the yeast will wake up and be very hungry.
Should I
1) use potassium sorbate to quiet the yeast, then sweeten. Will the yeast ever come back?
2) just cool the mead for a month or two, then sweeten
3) leave it alone for 6 months, then sweeten
4) something better that I didn't think of
Thanks!
Deege
I can put the meads in the fridge short term (next few months), but by summer the fridge will get "retasked" by my wife. So they will get warmed up, and my worry is that the yeast will wake up and be very hungry.
Should I
1) use potassium sorbate to quiet the yeast, then sweeten. Will the yeast ever come back?
2) just cool the mead for a month or two, then sweeten
3) leave it alone for 6 months, then sweeten
4) something better that I didn't think of
Thanks!
Deege