Dan_the_DJ
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- Joined
- Dec 9, 2019
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Hello everyone!
Im new here, please excuse my ignorance as it is my first time taking a shot at home brewing other than accidental fermentation of unwashed jars of honey
I finally got around to actually try and make some mead and I bought an unknown wine yeast which was sold to me as an "universal yeast for wine making".
After a lot of research and a few conversations with a couple of companies, I found that I bought Lalvin's v1116 wine yeast which has an alcohol tolerance of 18% which is quite high for my measly 0.92kg of honey for a 3L batch.
To my understanding, with this particular yeast, my mead would go bone dry, with a final alcohol percentage of about 12 (I got this information from meadmakr.com/batch/buildr).
Also, if I want a tad sweeter mead, not completely dry, do I need to add more honey(0.45kg in my case), to reach that 18% and then add just a bit more honey on top, or could I just leave it at 12% and then back sweeten?
Im still reading about both of these processes, back sweetening and step-feeding if Im correct?
I have to admit, I am pretty scared I will mess everything up by trying any of these on my own, so I wanted to consult with some of you on how to proceed. The ferment is in its 4th day, so I have plenty of time, I think.
What is your opinion, which route is easier for a newbie to try?
Thank you for your time and help, cheers
Im new here, please excuse my ignorance as it is my first time taking a shot at home brewing other than accidental fermentation of unwashed jars of honey
I finally got around to actually try and make some mead and I bought an unknown wine yeast which was sold to me as an "universal yeast for wine making".
After a lot of research and a few conversations with a couple of companies, I found that I bought Lalvin's v1116 wine yeast which has an alcohol tolerance of 18% which is quite high for my measly 0.92kg of honey for a 3L batch.
To my understanding, with this particular yeast, my mead would go bone dry, with a final alcohol percentage of about 12 (I got this information from meadmakr.com/batch/buildr).
Also, if I want a tad sweeter mead, not completely dry, do I need to add more honey(0.45kg in my case), to reach that 18% and then add just a bit more honey on top, or could I just leave it at 12% and then back sweeten?
Im still reading about both of these processes, back sweetening and step-feeding if Im correct?
I have to admit, I am pretty scared I will mess everything up by trying any of these on my own, so I wanted to consult with some of you on how to proceed. The ferment is in its 4th day, so I have plenty of time, I think.
What is your opinion, which route is easier for a newbie to try?
Thank you for your time and help, cheers