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Sack/Sweet Mead Question?

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SephirothE102

NewBee
Registered Member
Jan 24, 2009
14
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Indianapolis, IN
I'm working on my first 5 gallon batch of Mead and am looking to experiment a bit. Basically, what I've chosen to work with is:

Red Star Pasteur Champagne Yeast
Dark Wildflower Honey (Raw)
Spring Water
Yeast Nutrient/Energizer
And perhaps a touch of cinnamon just for the sake of it.

My question is this, what would be the easiest way to use the Champagne yeast and still end up with a sweet/Dessert mead? What I figure right now is that I'm going to have to feed the must honey during it's fermentation, and will probably end up using 20 pounds of honey by the end of it because of the Champagne Yeast's alcohol tolerance. Put short, I'm looking to create a mead that is roughly 18% in alcohol, and still Dessert sweet. More than anything, I grew up on strong Dansk meads and sweet Nordic meads, so, I figured I'd do my best to recreate the high alcohol/thick sweet Mead that I've grown to love.
Thanks much in advance guys, and any tips would be nice.
-SephirothE102
(PS. Currently reading the Compleat Meadmaker);D
 
Welcome to Got Mead?

Have you considered Lavlin EC-1118 Prise de Mousse Champagne yeast which is capable of 18% ABV without step feeding? You could use about 18 pounds of the honey (target of about 30.6°Bx or SG 1.132), let the yeast take the must dry, stabilize and then back-sweeten with the remaining honey. The danger of step feeding is you risk producing off-flavors that can take a long time to age out if at all. Check out the search engine for detailed posts and the Mead Calculator on the main site to play with different numbers. -- Olen
 
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