My question is, if I back sweeten my Meade after a few months... Won't that just wake up the yeast and get them producing more alchohol? I saw somebody say something about a chemical to stabilize it but what if I don't want a chemical in my Brew?

Is there an alternative?

you are viewing a single comment's thread
view the rest of the comments

[–] AwkwardTurtle@beehaw.org 4 points 1 year ago (1 children)

Having recently tried the filtering thing, it's still a roll of the dice unless you're using the much more expensive professional grade filters.

It does get your mead clear as hell though, and removes a ton of off flavors.

[–] KingStrafeIV@midwest.social 3 points 1 year ago (1 children)

Yeah, if you're filtering for yeast you gotta go pro.

[–] AwkwardTurtle@beehaw.org 2 points 1 year ago* (last edited 1 year ago)

I'd love to do so, but the price seems to jump up by an order of magnitude and it's difficult to justify. I'll probably be trying a combo of filter + sulfites going forward.