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First ever batch, does this sound right?

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Oh well then back sweeten away! I think someone said something about adding pectin to keep it clear? Not sure. If you search or someone with the knowledge can maybe elaborate?


Sent from my TARDIS at the restaurant at the end of the universe while eating Phil.
 
Well this has been a week since I racked it, it's probably about a cup of headspace (gallon jug) so I need to take care of it pretty soon before I oxidize it. It seemed to release a bunch of dissolved co2 when I racked so I think it should've been fine till now.
Question is how can I top it up without diluting it too much? I figure 4-5oz of honey might be a good place to get it sweeter, but the leaves about half a cup of headspace still. I'll have to continue bulk aging to re-clear it.
 
So I entered this into the Southern New England Regional Homebrew competition at almost the one year mark, ended up taking second place in a collapsed category of "spiced and specialty meads" with a score of 33. Didn't blow anyone away but I'm pretty happy with it being the first batch ever.
 
Congratulations! How did you finally top it up?


Sent from my TARDIS at the restaurant at the end of the universe while eating Phil.
 
mannye said:
Congratulations! How did you finally top it up?


Sent from my TARDIS at the restaurant at the end of the universe while eating Phil.
Click to expand...

Ended up just bottling it as it was, now have two bottles left that will probably sit for a long, long time.
Was a good thing that no honey was added, judges felt it was already pretty sweet for a dry mead (tasted pretty dry to me), other comments stated that it had a bit too much tannin (don't know what it was from), and I little too much warmth from the alcohol and cinnamon (with no smarts to do in-depth calculations I figure this ended between 15-16%)
All in all I think we'll be able to improve on this one know that we've got almost a year of experience under the belt.
 
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Barrel Char Wood Products

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