Mix honey and water, stir in nutrients. Pitch yeast. After primary fermentation at 68–72°F (20–22°C) completes, stabilize mead using 5 g potassium sorbate and 1/4 tsp. potassium metabisulfite. Back-sweeten to taste, fine, keg, and carbonate. This mead finished at 1.014 (3.5 Bx), too dry for a semi, so was back-sweetened to 1.024 (6 Bx) using more of the same honey.
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