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5lb honey 1 gallon batch??

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Barrel Char Wood Products
I know I like my mead/wine 1.005-1.010 if not Oaked and less if oaked (I enjoy medium oak the best as it brings out some sweet and vanilla flavors. I have tried a hand at toasting wood myself and found the right temp for me).

So for me it is no brainer where I should backsweeten to.
This was trial and error as well taking SG of beverages I enjoy.

I guess it helps if you know what level of sweetness you like?
 
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Then my an: cease fermentation around 1.01, I'm thinking of adding bladkberries while it ages and after a few months backsweeten with honey before bottling :)
 
Squatchy, do you have a literature reference for osmotic stress starting at 1107? That's sound like something I'd like to read. That and anything about osmotic tolerance for various yeasts. Does Scott Labs publish that?

Jeff
 
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Barrel Char Wood Products

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