Anyone use sugar in their mead?
- Thread starter keepitlow
- Start date
-
Love Gotmead and want to see it grow? Then consider supporting the site and becoming a Patron! If you're logged in, click on your username to the right of the menu to see how as little as $30/year can get you access to the patron areas and the patron Facebook group and to support Gotmead!
-
We now have a Patron-exclusive Facebook group! Patrons my join at The Gotmead Patron Group. You MUST answer the questions, providing your Patron membership, when you request to join so I can verify your Patron membership. If the questions aren't answered, the request will be turned down.
Generally, no. I don't like the sharp edged taste that fermented sucrose gives to my meads... unless I'm specifically going for a rum-like component in the result.
If I backsweeten I find sugar is a good alternative to honey. I find that backsweetening with sugar brings out the flavors of all your fermentables, but honey tends to dominate if used as a backsweetener. Just my opinion though.
I have added a lot of fermentables (agave, fruit, maple syrup) but have never tried straight table sugar before... maybe inverted sugar, or belgian candy sugar would be fun ... 
