Tadeusz Leliwa
Member
- Joined
- Dec 28, 2019
- Messages
- 13
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Dear all, I want to make a sweetish melomel that is sparkly and not too strong (i.e. not 18%). I obviously cannot really on any backsweetening here. Now there seems to be a couple ways to go about this. One is to add less honey to the mix, use yeast with high alcohol tolerance, bottle it of 0.005-0.01 gravity points before the yeast eat up all the sugar and add some lactose for sweetness. Or I can use a lower alcohol tolerant strain such as Safale US-05 or Lalviin 71B, add all the honey and just bottle it when the gravity point drop will indicate approaching the abv tolerance of the yeast, so that the last bits ferment of in the bottle.
Does anyone have any experience with this? Any comments on yeast stress in both scenarios? Any other advice or strategies? I am fairly new to this game, so any words of wisdom are appreciated.
Thanks a lot!
Does anyone have any experience with this? Any comments on yeast stress in both scenarios? Any other advice or strategies? I am fairly new to this game, so any words of wisdom are appreciated.
Thanks a lot!