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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[–] ozymandias@sh.itjust.works 3 points 1 month ago (1 children)

add yeast nutrient and more yeast

[–] Korhaka@sopuli.xyz 4 points 1 month ago (2 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.

[–] givesomefucks@lemmy.world 6 points 1 month ago (1 children)

the cheapest Lidl honey

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

[–] Korhaka@sopuli.xyz 1 points 1 month ago (1 children)

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.

[–] Faceman2K23@discuss.tchncs.de 6 points 1 month ago

there is a huge worldwide problem at the moment with honey and bees in general, so I can pretty much guarantee that was not pure honey.

[–] drre@feddit.org 2 points 1 month ago

never did mead but from what i know issues might be high osmotic stress and low nutrients. I'd dilute a sample to about 16 brix, not higher, maybe lower, add nutrients and yeast and try to restart the fermentation. if you really want to get that high an abv add the undiluted stuff in batches after a couple of days. this way the osmotic stress is at a minimum.