this post was submitted on 09 Jul 2023
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Homebrewing - Beer, Mead, Wine, Cider

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How to backsweeten naturally? (lemm.ee)
submitted 1 year ago by Kuvwert@lemm.ee to c/homebrewing@sopuli.xyz
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I'm following a simple video on YouTube which covers yeast starting, sanitization and setting up the mead.

My question is, if I back sweeten my Meade after a few months... Won't that just wake up the yeast and get them producing more alchohol? I saw somebody say something about a chemical to stabilize it but what if I don't want a chemical in my Brew?

Is there an alternative?

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[–] DykoPunk@beehaw.org 2 points 1 year ago (1 children)

Adding alcohol to bring your mead to 12-15% and then adding more sugar is the principle behind fortified wine like port. The chemical you’re referring to is sulphites, which are produced naturally by yeast anyway.

[–] baconeater@lemm.ee 2 points 1 year ago

In order to safely backsweeten a mead that is < abv tolerance of the yeast though requires both Sulfite and Sorbate. The sorbate prevents the yeast from dividing and multiplying. The sulfite inhibits yeast function, and prevents bacterial infection.