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An obvious newbee question

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J

j.how616

NewBee
Registered Member
Nov 4, 2012
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United States
So I'm pretty sure I have this whole process of making mead down. Well, at least the basics. One question though. If I want to make a batch of mead for the sole purpose of getting drunk at a party, then I will want a mead with a higher alcohol content. But, I understand that the higher the alcohol content, the dryer or less sweet it will be. I understand that the yeast at all the sugar to make more booze, that's why it isn't sweet. So, the question is: to sweet a strong brew, all you have to do is kill the fermentation and back sweet it. Right?

I'm typing all this from my iPhone, sorry for errors
 
In short: no.
Sweet plus high alcohol = JAO.
Easy to make, 12-13% tasty and sweet.
Make a JAO.
The higher the alcohol, the dryer the brew, BUT if you have higher sugar then you can have higher alcohol.
JAO uses so much sugar that the yeast get drunk and stop making more alcohol. This gives good alcohol and good 'residual' sugars.
 
kudapucat said:
In short: no.
Sweet plus high alcohol = JAO.
Easy to make, 12-13% tasty and sweet.
Make a JAO.
The higher the alcohol, the dryer the brew, BUT if you have higher sugar then you can have higher alcohol.
JAO uses so much sugar that the yeast get drunk and stop making more alcohol. This gives good alcohol and good 'residual' sugars.
Click to expand...

So would I have to worry about stopping the fermentation, or will the yeasties + ethanol level do that for me?
 
It will stop by itself, automagically. You are correct that the alcohol level will kill the yeast at some point.
 
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