Another question
I was thinking of doing a batch of low alcohol mead (approx 4-5%) and wondered about any experience you guys have had.
My thinking is that it would be more a drink to be quaff down in pints rather than wine glasses. It would be ready sooner due to less sugar needing fermenting and less alcohol flavours to integrate. I realise that lowerr alcohol would be more prone to spoilage, so sanitisation is even more important.
Has anyone brewed a low alcohol mead that they were happy with? (what ABV?)
How long would it take (I understand that there are many variables and also 'How long" is a very ambiguous question, but a rough ball-park figure would be interesting)
How sweet was it?
Thanks
I was thinking of doing a batch of low alcohol mead (approx 4-5%) and wondered about any experience you guys have had.
My thinking is that it would be more a drink to be quaff down in pints rather than wine glasses. It would be ready sooner due to less sugar needing fermenting and less alcohol flavours to integrate. I realise that lowerr alcohol would be more prone to spoilage, so sanitisation is even more important.
Has anyone brewed a low alcohol mead that they were happy with? (what ABV?)
How long would it take (I understand that there are many variables and also 'How long" is a very ambiguous question, but a rough ball-park figure would be interesting)
How sweet was it?
Thanks