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Sack Mead is a type of [[Mead]] that is very strong in alcohol (16-18% with a relatively large percentage of residual sugar remaining. | Sack Mead is a type of [[Mead]] that is very strong in alcohol (16-18% with a relatively large percentage of residual sugar remaining. | ||
Sack Mead is typically made by feeding the [[fermentation]] (continuously adding [[honey]] to the [[fermentation]] as it starts to slow) so that the [[alcohol]] level continues to raise. The reason for feeding the [[fermentation]] is that the level of sugar necessary to produce the Sack mead is so high, the [[yeast]] will get "stuck" or just won't metabolize. Feeding allows the yeast to consume the sugar, get introduced to a new quantity of honey and repeat until the yeast knocks itself out from [[alcohol]] toxicity. | Sack Mead is typically made by feeding the [[fermentation]] (continuously adding [[honey]] to the [[fermentation]] as it starts to slow) so that the [[alcohol]] level continues to raise. The reason for feeding the [[fermentation]] is that the level of sugar necessary to produce the Sack mead is so high, the [[yeast]] will get "stuck" or just won't metabolize. Feeding allows the yeast to consume the sugar, get introduced to a new quantity of honey and repeat until the yeast knocks itself out from [[alcohol]] toxicity. | ||
Revision as of 22:41, 25 July 2011
Sack Mead is a type of Mead that is very strong in alcohol (16-18% with a relatively large percentage of residual sugar remaining.
Sack Mead is typically made by feeding the fermentation (continuously adding honey to the fermentation as it starts to slow) so that the alcohol level continues to raise. The reason for feeding the fermentation is that the level of sugar necessary to produce the Sack mead is so high, the yeast will get "stuck" or just won't metabolize. Feeding allows the yeast to consume the sugar, get introduced to a new quantity of honey and repeat until the yeast knocks itself out from alcohol toxicity.
