user 39926
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- Jan 3, 2021
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What's the consensus with stabilising something that's finished with some gravity left ?
I've got a mead here, OG 1.1120, looks to have stopped @ 1.010. Using CML mead yeast, so just racking into secondary now. Happy with the sweetness.
Now, when this clears up, assuming it's still stable at that gravity, would you stablise or not ? I've heard one or two stories about brews restarting when there's some residual sugar - I've have thought that at around 14% or so, I'd be at tolerance or close. Just thinking it may be wise as an insurance policy against bottle bombs.
I've got a mead here, OG 1.1120, looks to have stopped @ 1.010. Using CML mead yeast, so just racking into secondary now. Happy with the sweetness.
Now, when this clears up, assuming it's still stable at that gravity, would you stablise or not ? I've heard one or two stories about brews restarting when there's some residual sugar - I've have thought that at around 14% or so, I'd be at tolerance or close. Just thinking it may be wise as an insurance policy against bottle bombs.
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