For the fellow #Mead makers out here what is your favorite nonnutritive sweetener that won’t ferment, erythritol or allulose? When these dewberry batches are done I’m going to do some experimenting on sweetness levels and the addition of some lemon juice.
#meadmaking #homebrewing #grownostr 
Never done this on any of my batches. Never needed too. It was almost too sweet for my taste to begin with. What alcohol content are you getting from yours?
I’m too lazy to take gravity readings but with a calculator I used about 14-15% they turn out good but dry and sometimes want a bit more sweetness to it so going to play with some levels of sweetness in sample glasses and see how they are!
I've tried a couple of different options and they all cause a weird (to me) aftertaste. Now if I want a sweeter mead, I use a lower alcohol tolerant yeast and start with a higher brix.
I really don’t mind the taste of most nonnutritive sweeteners but that’s why I’m going to open a bottle and rest in a few glasses don’t want to ruin a whole batch!
I put it in when I bottled trying to get a sweeter mead, and then it sat for months as I drank my way through all the different wine and mead I made. It may not have fermented, but *something* happened in there, and I didn't really like the results.
Good luck with the experiments!
