Hey guys I’m fresh to the mead game and I have a great tasting batch of blueberry mead I made but I just started a apple pie Cyser for the holidays and when I got done my SG was 1.160 and I had to add extra apple juice to get it there. Did i do something wrong or is this just going to be a jet fuel batch?
Recipe:
~2.5 pounds of honey
1 pound of brown sugar
1 Teaspoon of McCormick Apple Pie Spice
1 Cinnamon stick
2 Gala apples cut to fit
Apple juice to top it off
any help or insight would be greatly appreciated and I uploaded a photo of it
From everything I have read, you can expect about 100-110 points of attenuation, that leaves you at about a 1.050 final and 14.4% ABV.
Your spices should balance out the sweetness and bring down the perceived sweetness a bit.
Also take into account that if it goes dry, it will be approx 21%, but you have to account for the yeast ABV tolerance.
yeah, that is a good "guess" yeast don't read so well so they don't know when to stop...lol
I would let it run until it dies, should be a decent strength, an still have some sweetness
Post time 2022-9-19 09:07:24
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