Too Sweet Mead?

I have a mead that I started at SG 1.00 and it is now at .60 and has stopped fermenting after a month.. I tried to re-start with no luck. It is what it is. I used two cans of welch's grape juice concentrate with 1 pound each sugar and honey for one gallon. It has a kick to it, but just too sweet for my tastes. What can I do with it? Make it into vinegar? Use it for cooking? Blend it? Dump it? it doesn't taste "bad" just like an alcoholic Kool-Aid or "prison wine" or something like that. It is only one gallon so not much of a loss. Will aging help at all? Would something like this make a good brandy if I had enough to distill?

Reply to
mdginzo
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Pitch fresh highly active yeast. Start some yeast in a cup or so of must, when it is going nice add a bit of your stuck wine. Slowly add a bit more keeping the fermentation going strong. when you get about 1/4 of your must in the starter add it to the main batch.

Brandy quality is only marginally related to the quality of the wine that made it. Highly acidic and tanninic wines with no aging potential are often made into brandy. Some sweetness will carry over through the distillation (unaged corn whisky has a sweet "corny" flavor, very burbon like {since corn is the main fermentable in burbon}) as long as it is not a highly refined distillate that is.

Reply to
Droopy

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