This will be my first serious try at mazing (see brew log) . My question is, What percent residual sugar is considered sweet? How do I try to achive it? Is it as simple as subtracting what you expect you yeast to do from your OG? If so, how do you make sure your yeast meets its maximum potential?
Sorry, that's really 1, 2, 3, 4.... 4 questions.
The sweet mead I just started has a PA of about 19% (OG 1.145ish). If my yeast(WLP720) does it's job to the best of its ability, I should end up about 4% residual sugar. That seems high. Sounds more like syrup than mead.
Please correct me if I'm wrong. This stuff coming straight out of my butt as I have VERY little experience.
Sorry, that's really 1, 2, 3, 4.... 4 questions.
The sweet mead I just started has a PA of about 19% (OG 1.145ish). If my yeast(WLP720) does it's job to the best of its ability, I should end up about 4% residual sugar. That seems high. Sounds more like syrup than mead.
Please correct me if I'm wrong. This stuff coming straight out of my butt as I have VERY little experience.