I’m following a simple video on YouTube which covers yeast starting, sanitization and setting up the mead.
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?
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.