Really? My bad. I was just going off chapter 7 of the NewBee guide.
I'll go back to reading and not talking...
He's talking about how dry a medium can measure on the hydrometer. In terms of speaking in the language, dry is between 1.- 1.010
Best time to back-sweeten
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He's talking about how dry a medium can measure on the hydrometer. In terms of speaking in the language, dry is between 1.- 1.010
Amazing, though, how we rely so much on all of these quantitative measurements to describe and categorize flavors, and in the end analysis it always comes down to individual perception.
Alcohol is less dense than water. Once the sugar is gone the alcohol/water mixture (mead) is actually less than 1.000 (
I added one campden tablet and 1/3 tsp sorbate (both dissolved in a little bit of water) to my gallon mini-batch. I'm going to let it sit for a day to give the chemicals time to work and add my honey tomorrow.
I've had a bone-dry mead (.990) that had everyone saying it was a sweet-tasting but with a clean finish. I don't know what causes the sweet, probably certain ::insert chemistry words here like "flavonoids":: and such. But the clean finish comes from the dryness and lack of "bad" fusels in the wine. (I think)
All I know is take care of the initial 30 days and the next 30 years will take care of themselves.
