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?
Different yeasts have different tolerances, so it’s worth checking which one you used. For safety, i’d also keep it in your fermented for a while after sweetening, and bottle once the gravity reading has been consistently stable over a few days.