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To: Sarajevo

Yep, I am making this to be a dry wine. The yeast you use makes a big, big difference. There are yeasts that don’t convert all the sugar to alcohol which produces a sweeter wine/mead.

This is a Wyeast strain for a sweat Mead or wine

http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=44

YEAST STRAIN: 4184 | Sweet Mead™

One of two strains for mead making. Leaves 2-3% residual sugar in most meads. Rich, fruity profile complements fruit mead fermentation.

I have been using Wyeast for all my brewing - I have had good results so far.

What kind of Brix meeter are you using?


173 posted on 01/18/2012 7:11:31 PM PST by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: Red_Devil 232

OK! Great link! They even have a supplier in my area.

I’m using an ALLA Brix meter. It’s the type that floats in the wort for a reading. It came with the “Brewer’s Best” kit that I got for Chrisatmas in 2010. I’ve followed the instructions to the letter, yet I still come out with a real low alcohol reading. The Mrs. thinks the thing is broken, but I’m happy with neighbors who think I’m a brewing god!


175 posted on 01/19/2012 12:31:28 PM PST by Sarajevo (Any connection between your reality and mine is purely coincidental)
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