Hi Im bonbird and I am new here just getting ready for my first (1 gall.) batch of mead.
I will be using supermarket honey single variety I have a choice of acacia,orange or lavender.To my taste the lavender has a bit more depth and flavour the other two seem a bit insipid so I was going with the lavender unless advised differently.
I have a problem with temp.so I am changing my choice of yeast from D47 to K1V116 but this poses another problem in that I would sooner an ABV lower than the projected 18%. and a final gravity of 1015 ish
From my reading of the forum my understanding the preferred method is to ferment right out and then backsweeten rather than use the chemical cosh to kill the yeaties
After stabalising is there a way I can sweeten and at the same time lower the ABV maybe with lactose made into a weak syrup or preferably with a honey/water mixture.?
Could anyone give me a rough timeline from pitching the yeast to 1/3 sugar bit and then to racking? (Im away for a week in late march and dont want my mead to be at a potentialy critical stage) Fermentation will be between 12 and 18 deg.C. I brew beer so I know that fermentation times can vary widely.Any help much appreciated
I will be using supermarket honey single variety I have a choice of acacia,orange or lavender.To my taste the lavender has a bit more depth and flavour the other two seem a bit insipid so I was going with the lavender unless advised differently.
I have a problem with temp.so I am changing my choice of yeast from D47 to K1V116 but this poses another problem in that I would sooner an ABV lower than the projected 18%. and a final gravity of 1015 ish
From my reading of the forum my understanding the preferred method is to ferment right out and then backsweeten rather than use the chemical cosh to kill the yeaties
After stabalising is there a way I can sweeten and at the same time lower the ABV maybe with lactose made into a weak syrup or preferably with a honey/water mixture.?
Could anyone give me a rough timeline from pitching the yeast to 1/3 sugar bit and then to racking? (Im away for a week in late march and dont want my mead to be at a potentialy critical stage) Fermentation will be between 12 and 18 deg.C. I brew beer so I know that fermentation times can vary widely.Any help much appreciated