So I thought I used some of my must to back sweeten my mead. I added apples to it. And saved some must to back sweeten when it’s done fermenting. Is this not how you should do? Because the must I saved to back sweeten started fermenting. And I set it apart before adding my yeast. But yet it grew...
Has anyone had any luck making mead with using additives? Like not using a packet of yeast or the nutrients. I’d like to make a batch all natural and was wondering if anyone had any tips and/or advice on it.
new member here. Found it through a google search. I’ve made a couple batches of mead and looking for more insight to make it better. And may venture out to other home brewing projects later on
