Hi All,
I'm making a spiced winter mead (recipe below, it's in the primary at the moment) and I'm looking for something to add during back-sweetening that will give it a 'darker' flavor. Something malty or caramelly perhaps.
I've narrowed the list down to either 1) 2 tsp molasses + wildflower honey to taste or 2) back-sweetening entirely with buckwheat honey.
Which of these do you think would work better?
Here's the recipe:
In the Primary:
- 3.5 lbs wildflower honey
- Lavlin EC-1118
- Nutrients of course
In the secondary, rack onto:
- 0.75 tsp allspice
- 0.25 tsp ground ginger
- 1-2 Vanilla beans
In the Tertiary:
- Stop fermentation with potassium sorbate and potassium metabisulfite
- Once stopped, back-sweeten with __________ <== This is the part I need help with
I'm making a spiced winter mead (recipe below, it's in the primary at the moment) and I'm looking for something to add during back-sweetening that will give it a 'darker' flavor. Something malty or caramelly perhaps.
I've narrowed the list down to either 1) 2 tsp molasses + wildflower honey to taste or 2) back-sweetening entirely with buckwheat honey.
Which of these do you think would work better?
Here's the recipe:
In the Primary:
- 3.5 lbs wildflower honey
- Lavlin EC-1118
- Nutrients of course
In the secondary, rack onto:
- 0.75 tsp allspice
- 0.25 tsp ground ginger
- 1-2 Vanilla beans
In the Tertiary:
- Stop fermentation with potassium sorbate and potassium metabisulfite
- Once stopped, back-sweeten with __________ <== This is the part I need help with
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