I've been making wine for 2 - 3 years and decided to give mead a shot. I want to have a sweeter mead. Here's what I started with:
4 lbs of fall honey (dark)
13 cups of water
1/4 tsp of tannin
3/4 tsp nutrient
2 campden tablets
3 tsp malic acid
1 1/2 tsp tartaric
1 pack D47 Lalvin yeast
My starting SG was 1.126
Do I keep checking it and stop fermentation, will it stop on it's own because the yeast is exhausted, do you back sweeten? Thanks for any advice!
4 lbs of fall honey (dark)
13 cups of water
1/4 tsp of tannin
3/4 tsp nutrient
2 campden tablets
3 tsp malic acid
1 1/2 tsp tartaric
1 pack D47 Lalvin yeast
My starting SG was 1.126
Do I keep checking it and stop fermentation, will it stop on it's own because the yeast is exhausted, do you back sweeten? Thanks for any advice!