Donoroto.... you are a genius! And so well explained. I'm dyslexia so the only thing I'm worse at then spelling is mathematics, and even I could follow it. Brilliant! I should have seen it myself but I'm glad I had you to rely on. Now! Vodka or brandy? That's a tough one. I just can't see adding...

This isn't a beer question but I'm sure someone here can probably help me. I'm in the middle of making 46 litres of red wine but ended up with a stuck fermentation. I tried everything to get going but I have now given up. So, my problem is.... I started with an OG of 1.080 which should have...

That's a very good point. Maybe I'll forget the carbonated part and just bottle the whole 5 gallons as it is (I certainly don't want to waste 2.5 gallons of product) . Or maybe I'll prime a gallon of it and see if I can get the mead equivalent of sparkling white wine.

Thanks. I plan on primeing this last 2.5 gallons with honey (or dextrose) to carbonate it. That would make sterilising and back sweeting impossible ... Right?

Diluting the flavour was exact what I was afraid of. But if I was to make a batch from scratch with the target abv of six I would have to use less honey per volume of water then what I did so I guess that would be the same thing?

Thanks nosybear. Can I assume that I would add another 2.5 gallons of filtered water to cut that 11 abv in half? Thanks.

OK. I know its a mead question but this could just as easily refer to a beer as well. I have 5 gallons of mead going and it started with an og of 1.85. That means it could get up to about 11 or 12 abv. That's fine as half of this I plan on bottling strait up in 750 ml bottles. But .. The other...