Hello.
I ve mostly made meads with sg of around 100 +-, with varying results. Im usually end up consuming them to young/soon... Anyway I was thinking maybe low gravity meads needed less aging. Anybody have some experience with lower gravity meads? what kind of yeast, aging time etc(recipes prosess ...) would one need for a mead with a sg of between 1.03-1.06 ?
Thanks
I ve mostly made meads with sg of around 100 +-, with varying results. Im usually end up consuming them to young/soon... Anyway I was thinking maybe low gravity meads needed less aging. Anybody have some experience with lower gravity meads? what kind of yeast, aging time etc(recipes prosess ...) would one need for a mead with a sg of between 1.03-1.06 ?
Thanks