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Uses for stalled mead? (sopuli.xyz)
submitted 5 months ago by to c/homebrewing@sopuli.xyz
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Got a few demijohns of mead that stalled, it's like cola for sweetness and if mixed with rum its pretty nice but otherwise it is probably like 3-4%.

What else could I use it for? I think if I drank it all I would get diabetes before I got drunk.

Some things I have tried so far: splash some in a frying pan while frying onions, along with some soy sauce. Soak sultanas in the mead and use them in a steamed syrup pudding.

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[–] 4 points 4 months ago

You've already hit on the best use. It'll replace honey or sugar in glazes, easy peasy.

Secondary to that, as a mixer in sweet cocktails.

Beyond that, it can be cooked down into a syrup and used as such.

Mind you, I only ever tried making mead once, and it was agea ago, and at far smaller quantities. Not sure how well it'll store at that abv, but it can be frozen in ice cube trays. Well, the stuff I had could.

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    [–] 3 points 5 months ago (4 children)

    add yeast nutrient and more yeast

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  • [–] [S] 4 points 5 months ago (3 children)

    Tried and didn't get far. I do wonder what type of sugars it has, it was the cheapest Lidl honey I could get. So not sure on the quality of the honey. Also used quite a lot of it. IIRC the previous batch that fermented dry in a couple of weeks or so was targeting 7.5% and this was 15%. So that is also a likely reason for it.

    Want to try an apple mead again, but sweeten it a little after it's finished. Maybe berry meads too. Seems to ferment a lot easier which is also a benefit.

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  • [–] 7 points 5 months ago (2 children)

    the cheapest Lidl honey

    Yeah, that was probably high fructose corn syrup....

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  • [–] [S] 1 point 5 months ago (1 child)

    Could be, or at least blended with it. The previous batch at a lower target ABV did work with the same Lidl own brand of honey but each batch they sell could be different too, or HFCS still ferments up to a point.

    Either way its a lesson for next brew, just a matter of what to do with all I have left.

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    • [–] 2 points 4 months ago (2 children)

    Sorry, I don't have useful suggestions, I'm just curious — what does stalled mean, and how does it happen? I made mead many moons ago and I don't remember the term from back then, so I'm wondering if I just got lucky

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    • [–] 2 points 4 months ago (1 child)

    Use it for back sweetening other mead?

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    • [–] 2 points 4 months ago

    A wine yeast would probably manage to survive. It would be strong.

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