Quick question......
- Thread starter jrigal
- Start date
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Also take into account your yeast!!! The alcohol tolerance for each strain of yeast will determine the amount of residual sugars--> how sweet or dry will your mead finish. The additional fermentable sugars (from fruit, juices, etc) will add to the overall picture.
Just honey and water will have a PABV of 14.85% --> most yeasts will ferment to dryness.
Honey + fruit + water will raise the PABV ( say 16.11%) ---> many yeasts will leave residual sugars after fermenting to completion.
Hope that helps,
Ted
Just honey and water will have a PABV of 14.85% --> most yeasts will ferment to dryness.
Honey + fruit + water will raise the PABV ( say 16.11%) ---> many yeasts will leave residual sugars after fermenting to completion.
Hope that helps,
Ted
I did the same calculations, and now it seems my "3 gallon mead experment" has turned into a 5 gallon Behemoth! No worries, though, just much more to drink than I had expected! 
