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Reducing the perceived sweetness of mead

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rb2112br

Honey Master
Registered Member
Mar 27, 2018
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What is the best way to reduce the perceived sweetness level of a mead, preferably with minimal affect on the taste? I was shooting for a sweet, high ABV (~19%), hibiscus mead (similar to Viking Blod). The SG was 1.157 and it has been stuck at 1.052 for a month or two despite efforts to get it started again. I think it has good flavor with a slight alcohol burn to it, but it is very sweet. It's not cloyingly sweet, but still sweet (if that makes any sense). At this point, I would just like to maybe add something that will make it taste a little less sweet than it really is so that I can stabilize it and let it age for a while.
 
S

Squatchy

Lifetime GotMead Patron
Lifetime GotMead Patron
Nov 3, 2014
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Denver
Acid additions, see my post on that,, look it up
tannins, Look for gual tannins first and then grape tannins
oak. these are other types of tannins
 
R

rb2112br

Honey Master
Registered Member
Mar 27, 2018
156
34
28
I was looking at oak, but of all the stuff I've heard or read about oak, I couldn't find anything that specifically said which species of oak or what toast level works best for reducing the perception of sweetness.
 
S

Squatchy

Lifetime GotMead Patron
Lifetime GotMead Patron
Nov 3, 2014
5,542
261
83
Denver
rb2112br said:
I was looking at oak, but of all the stuff I've heard or read about oak, I couldn't find anything that specifically said which species of oak or what toast level works best for reducing the perception of sweetness.
Click to expand...

I have a full episode of podcast about oaking On 8/29/17 or very close to that. Or you can also look up a thread called Wood Management.
 
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