Loner
Junior Member
- Joined
- Sep 26, 2012
- Messages
- 237
- Reaction score
- 41
Hello All, I havn't posted in a while as I've been tied up with other interests. I have churned out a few wines since my last post that turned out pretty good. Muscadine .. fig ... moscato and another I call Heinz 57 as it was made from various leftover concentrates.
Now I want to try making Mead. I've read a bit and see the starting SG is about the same as wine 1.080 - 1.110 etc. I'm not seeing where it should end ? The one article I saw ended at 1.040 which in a wine is very high. Should I let this go dry and then back sweeten to taste ? If I do back sweeten should I use honey ... honey water or something else ?
I'm not making anything special, just 3 parts water to one part honey. Will add nutrient and energizer up front. RC212 for yeast.
Now I want to try making Mead. I've read a bit and see the starting SG is about the same as wine 1.080 - 1.110 etc. I'm not seeing where it should end ? The one article I saw ended at 1.040 which in a wine is very high. Should I let this go dry and then back sweeten to taste ? If I do back sweeten should I use honey ... honey water or something else ?
I'm not making anything special, just 3 parts water to one part honey. Will add nutrient and energizer up front. RC212 for yeast.