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?
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.