Hello,
I've got a mead given to me by a buddy that I'd like to try to "fix". He said the OG was in the 1.120's. It stopped in the 1.070s. I'm not sure what yeast he used but I was thinking of hitting it with some champagne yeast. This mead is about 4 years old now but it has been in a cornie keg with a CO2 blanket since then.
Any thoughts on what I should/should not do. He was just going to dump it so I thought it was at least worth trying something. As it is, it's WAY too sweet to drink. I could always blend or something if a fermentation attempt fails.
Anyway, thanks for reading and I look forward to your suggestions.
Baz
I've got a mead given to me by a buddy that I'd like to try to "fix". He said the OG was in the 1.120's. It stopped in the 1.070s. I'm not sure what yeast he used but I was thinking of hitting it with some champagne yeast. This mead is about 4 years old now but it has been in a cornie keg with a CO2 blanket since then.
Any thoughts on what I should/should not do. He was just going to dump it so I thought it was at least worth trying something. As it is, it's WAY too sweet to drink. I could always blend or something if a fermentation attempt fails.
Anyway, thanks for reading and I look forward to your suggestions.
Baz