Mead Lovers Digest #1581

Published in

· 8 months ago

Subject: Mead Lover's Digest #1581, 17 April 2012 
From: mead-request@talisman.com 

Mead Lover's Digest #1581                                  17 April 2012 

                      Mead Discussion Forum 

Contents: 
  Re: Mead Lover's Digest #1580, 11 April 2012 () 
  Tupelo Hydromel (Chris) 

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Subject: Re: Mead Lover's Digest #1580, 11 April 2012 
From: <dgr4@cox.net> 
Date: Thu, 12 Apr 2012 10:33:25 -0400 

> > Subject: Re: hydrometer readings 
> > From: wilf how <wilf1979@yahoo.com> 
> > Date: Thu, 5 Apr 2012 15:55:39 +0100 (BST) 

Yes, it would be important to know the OG of the must and the strain of yeast 
that was originally pitched, also how does the finished product taste? Is 
it overly sweet? 1005 is an acceptable FG in many cases, I believe that is 
the equivalent  of approx .5% additional alcohol by volume, not much in a 
higher gravity mead.............. If you are really concerned about it, 
calc out where you stand now on ABV and go for a second fermentation, 
more honey, a champagne or dry mead yeast and more nutrient, check the 
OG of the new must and keep a running tally, figure it all out in the 
end. You can get some interesting and complex results with secondary and 
even tertiary fermentations using different yeast strains. 

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Subject: Tupelo Hydromel 
From: Chris <asby0@yahoo.com> 
Date: Sun, 15 Apr 2012 16:57:54 -0500 

I made a low alcohol tupelo mead but it has finished quite tart like it 
was squeezed from a citrus fruit. I did not add any fruit. Is there any 
way to reduce the tartness? 

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End of Mead Lover's Digest #1581 
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