I’m following a simple video on YouTube which covers yeast starting, sanitization and setting up the mead.
My question is, if I back sweeten my Meade after a few months… Won’t that just wake up the yeast and get them producing more alchohol? I saw somebody say something about a chemical to stabilize it but what if I don’t want a chemical in my Brew?
Is there an alternative?
Ethanol is the regular alcohol, yeah. You can use vodka too, that’s just ethanol with water.
I had to look-up what everclear is, it sounds like some kind of industrial solvent, haha