New answers tagged mead
2
As @skvery suggested, backsweeten it to make it sweeter.
Mead is quite devoid of nutrients (as honey is basically straight fructose) so a strong yeast bred specifically for mead / low nutrient fermentations will outperform an ale yeast and not become as stressed. Due to the strong yeast, more of the sugar will be converted to alcohol which is why ...
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