/diy/ - Do It Yourself

Anonymous Thu Nov 16 14:18:32 2017 No.1279478 [View]
File: 68 KB, 465x1200, bochet nov 16 2017.jpg [View same] [iqdb] [saucenao] [google]

My bochet (burnt honey mead) has been fermenting very slowly, and after nearly two months the SG is now at 1.016. Analyzing my SG data, it looks like it won't reach below 1.000 for several months. All the other meads, ciders, and wines I've made would have been finished fermenting by now.

Do bochets not ferment completely dry? I'm curious if caramelizing the honey will reduce the fermentable sugars available to yeast.

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/diy/ - Do It Yourself

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