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 alcohol, I don’t know what everclear is. If you don’t have access to pure alcohol (which is often banned) you can replace it with a strong alcohol : vodka, rum, eau de vie, absinthe, … until you reach your desired alcohol content (generally ~15° ABV)