Plan to do this mead upcoming weekend.
Two things I want from this mead -want it to be sweet and alcohol potent hence, however, I am new to mead and think that these two requirements contradict each other.
So I have few questions:
1. Once you finish fermenting and cold crush it at 1.015 how sweet this mead is? I am striking for the sweet mead, slightly less sweet than desert wine. If I am trying to reach that sweetness should I use more honey or back sweeten it?
2. To make it more alcohol potent, lets say 14% should I cold crush it at a 1.0? If so wouldn't this make mead more dry and and such controversy my first requirement?
Two things I want from this mead -want it to be sweet and alcohol potent hence, however, I am new to mead and think that these two requirements contradict each other.
So I have few questions:
1. Once you finish fermenting and cold crush it at 1.015 how sweet this mead is? I am striking for the sweet mead, slightly less sweet than desert wine. If I am trying to reach that sweetness should I use more honey or back sweeten it?
2. To make it more alcohol potent, lets say 14% should I cold crush it at a 1.0? If so wouldn't this make mead more dry and and such controversy my first requirement?