Buckshott00
Member
Hello All,
I'm actually searching for a recipe. I'm trying to make a dessert mead. Honey flavors only, no fruits or spices. I was looking for some help because I plan to age this for a while, and I want to make sure it right.
Again, Super Sweet I mean Sack mead or Sweeter, Like a sparkling Juice but with Mead. Plus lots of carbonation, even if I have to add dry ice I really want a festive dessert wine come the holidays.
The only thing I can think of so far is adding more honey after fermentation like a "Must" but I'm afraid that would kill the fermentation. I have flip top chamapagne bottles
I'm thinking 8-9 months carbonation in a cool dark cubboard in my basement (never above 70F) I have a cooler if it needs colder.
Please help by contributing recipes or tips. Also, the local brewer's supply store has cask/ small barrels and kegs. Should I think about using one?
Thanks:fro:
I'm actually searching for a recipe. I'm trying to make a dessert mead. Honey flavors only, no fruits or spices. I was looking for some help because I plan to age this for a while, and I want to make sure it right.
Again, Super Sweet I mean Sack mead or Sweeter, Like a sparkling Juice but with Mead. Plus lots of carbonation, even if I have to add dry ice I really want a festive dessert wine come the holidays.
The only thing I can think of so far is adding more honey after fermentation like a "Must" but I'm afraid that would kill the fermentation. I have flip top chamapagne bottles
I'm thinking 8-9 months carbonation in a cool dark cubboard in my basement (never above 70F) I have a cooler if it needs colder.
Please help by contributing recipes or tips. Also, the local brewer's supply store has cask/ small barrels and kegs. Should I think about using one?
Thanks:fro: