Yeast max ABV is 18% but I want it lower

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Hi guys,

This is probably a dumb question but I looked around online and couldn't find anything exact.

It makes sense to me that I will be able to include enough honey to allow fermentation to around 12.5% ABV, wait for fermentation to stop, and then to back sweeten the mead?

I have the yeast arriving and I don't really think the drink needs to be 18%, the science makes sense in my head but I just wanted to confirm.

I am also assuming the best bet is to add the chemical mix to stop the yeast re-activating after back sweetening.

Thanks!

Edit: My thought process now seems to be, add enough honey for the desired ABV, add stabilisers, wait 24 hours, back sweeten.

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Posted: 3 years ago
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