M
Mead4Speed
Guest
Guest
Is there any simple way to reduce alcohol content in mead after fermentation? In the event that I decide to overhoney from the start is there any way to reduce the alcohol if it gets too high? As in, if I want a target of 12.5 and I put the D47 in more honey than necessary to produce 14 and it gets higher than that, is there any way to reduce alcohol back down to around 12.5 without having to dilute?
Once again I'm starting to change my mind about backsweetening now that I've read a few more threads. I'm not so sure I want a more pronounced straight clover honey flavor in the cranberry mead but rather want a marriage of the honey & crannberry.
Once again I'm starting to change my mind about backsweetening now that I've read a few more threads. I'm not so sure I want a more pronounced straight clover honey flavor in the cranberry mead but rather want a marriage of the honey & crannberry.