hist-brewing: sweet mead at lower alcohol level

Nancy R.Mollette nrmoll00 at UKCC.uky.edu
Wed Aug 26 00:35:43 PDT 1998

all other process steps being taken, including the gradual increasing of
honey to the mixture until the yeast cannot survive the alcohol content and
the brew sweetens...thanks, Al...

best and easiest methods are to either dilute to desired strength after the
secondary fermentation and before bottling-OR-diluting with iced water
immediately before serving.
                           low tech, more authentic, dead easy.

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