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Author Topic: Question about stabilizing my Mead  (Read 922 times)

ryan88dozer

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Question about stabilizing my Mead
« on: February 21, 2018, 03:49:33 PM »
I went to my local brew shop today to get something to stabilize my Mead so I can back sweeten it a little, it's a little dryer then I would like. I'm new at wines and meads only my 2nd mead but she gave me pectin enzyme. Said that will stabilize it so I can back sweeten and will keep in from refermenting. Is this true??

combat32

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Re: Question about stabilizing my Mead
« Reply #1 on: February 21, 2018, 06:35:04 PM »
hmm, i thought it was for breaking down pectin in fruits when making wine.
I never heard anyone use it for stabilizing wine or mead.
Ive only heard of people using Potassium Sorbet or pasteurizing. I have tried both with luck on the PS.
when i tried Pasteurizing i popped corks out and ended up with a nice sparkling cider  :)
i would do a little more research on pectin enzyme as a stabilizer. you may have gotten some bad info
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Keg 1- HB Blonde ale v2
Keg 2- Simcoe/Amarillo Pale ale
Keg 3-
Keg 4- NB Fresh Squished IPA
Keg 5- NB Deadringer IPA
Keg 6- NB Oktoberfest
Keg 7-
FV1-  Chocolate Milk Stout
FV2- 
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ryan88dozer

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Re: Question about stabilizing my Mead
« Reply #2 on: February 21, 2018, 10:17:25 PM »
hmm, i thought it was for breaking down pectin in fruits when making wine.
I never heard anyone use it for stabilizing wine or mead.
Ive only heard of people using Potassium Sorbet or pasteurizing. I have tried both with luck on the PS.
when i tried Pasteurizing i popped corks out and ended up with a nice sparkling cider  :)
i would do a little more research on pectin enzyme as a stabilizer. you may have gotten some bad info
17
Thank you

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Brew Beerymore

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Re: Question about stabilizing my Mead
« Reply #3 on: February 23, 2018, 04:04:10 AM »
I’d prefer to use Potassium Sorbate, mate.

17!
Quote of BB:    I think I've passed that point where I'm no longer under the influence of alcohol. The alcohol is actually under my influence..

FV 1: USB Porter OG: 1.090
FV 2: Network Porter OG: 1.040

Tap 1: Solid IPA 7% ABV
Tap 2: BB's Ginger Brew 6,5
Keg 3 & 4: Clean Slate Saison 17

ryan88dozer

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Re: Question about stabilizing my Mead
« Reply #4 on: February 23, 2018, 09:43:12 AM »
I’d prefer to use Potassium Sorbate, mate.

17!
Thank you!! I just didn't feel like she knew what she was talking about after I looked it up online. Should here first!!

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Brew Beerymore

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Question about stabilizing my Mead
« Reply #5 on: February 23, 2018, 09:44:44 AM »
Just curious, what will you use to back sweeten?
Quote of BB:    I think I've passed that point where I'm no longer under the influence of alcohol. The alcohol is actually under my influence..

FV 1: USB Porter OG: 1.090
FV 2: Network Porter OG: 1.040

Tap 1: Solid IPA 7% ABV
Tap 2: BB's Ginger Brew 6,5
Keg 3 & 4: Clean Slate Saison 17

ryan88dozer

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Re: Question about stabilizing my Mead
« Reply #6 on: February 28, 2018, 01:02:20 PM »
Just curious, what will you use to back sweeten?
I was going g to try some honey a frozen apple juice. Do you think that will work okay?

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Brew Beerymore

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Re: Question about stabilizing my Mead
« Reply #7 on: February 28, 2018, 01:05:25 PM »
Just curious, what will you use to back sweeten?
I was going g to try some honey a frozen apple juice. Do you think that will work okay?

Sent from my SM-G955U using Tapatalk

Yup, as long as you killed off that yeast that sounds like a nice back sweetening combo. Just remember to taste your way into the amount to use.
Quote of BB:    I think I've passed that point where I'm no longer under the influence of alcohol. The alcohol is actually under my influence..

FV 1: USB Porter OG: 1.090
FV 2: Network Porter OG: 1.040

Tap 1: Solid IPA 7% ABV
Tap 2: BB's Ginger Brew 6,5
Keg 3 & 4: Clean Slate Saison 17

ryan88dozer

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Re: Question about stabilizing my Mead
« Reply #8 on: February 28, 2018, 01:07:53 PM »
Just curious, what will you use to back sweeten?
I was going g to try some honey a frozen apple juice. Do you think that will work okay?

Sent from my SM-G955U using Tapatalk

Yup, as long as you killed off that yeast that sounds like a nice back sweetening combo. Just remember to taste your way into the amount to use.
Okay thank you!

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Brew Beerymore

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Re: Question about stabilizing my Mead
« Reply #9 on: February 28, 2018, 01:08:53 PM »
Happy bottling!
Quote of BB:    I think I've passed that point where I'm no longer under the influence of alcohol. The alcohol is actually under my influence..

FV 1: USB Porter OG: 1.090
FV 2: Network Porter OG: 1.040

Tap 1: Solid IPA 7% ABV
Tap 2: BB's Ginger Brew 6,5
Keg 3 & 4: Clean Slate Saison 17

ryan88dozer

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Re: Question about stabilizing my Mead
« Reply #10 on: April 09, 2018, 05:24:55 PM »
CYSER!!

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