So I've already sent this off in an email to a friend who makes a lot of mead, but I love to get a variety of opinions. So what do you think
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Every time you add more sugar you restart the fermentation, which eats up the sugars, producing more alcohol, and CO2. honey contains about 12 different sugars which all ferment at different rates, so it gives a very inconsistent and slow ferment. So unitl you produce so much alcohol that the yeast die, they'll keep going, and it's difficult to predict how alcoholic a yeast will go. And even harder to distinguish between a stuck fermentation and a finished one. In short, don't leave it sealed in glass for long.
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Every time you add more sugar you restart the fermentation, which eats up the sugars, producing more alcohol, and CO2. honey contains about 12 different sugars which all ferment at different rates, so it gives a very inconsistent and slow ferment. So unitl you produce so much alcohol that the yeast die, they'll keep going, and it's difficult to predict how alcoholic a yeast will go. And even harder to distinguish between a stuck fermentation and a finished one. In short, don't leave it sealed in glass for long.
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