Is your Homebrew Unstable? Stabilizing Mead, Wine, Cider. Stabilization means it won't ferment any more. It's a simple concept that has many ways to achieve it. Some need additional ingredients, some are just a method. All of them can bring stability to your homebrew!

Formula for Fortification:
To calculate the ABV after fortifying, you take the first liquid in ounces (or ml) and multiply by the ABV%. Then take the second liquid in ounces (or ml) and multiply that by the ABV%. Add those numbers together as well as the volumes (keep it ounces or ml). Then you divide the total of the ABV% numbers by the ounces of volume.

An example: We have 20 ounces of 10% ABV Mead. We add 5 ounces of 50% ABV Spirit. That gives us 20x10=200, and 5X50=250. Added together we have 450 and 25 ounces total. 450/25=18, so tht's 18% ABV.

This works for specific gravity just as well as ABV.

Videos we mentioned in this video:
Strawberry Wine:    • Easy Homemade Strawberry Wine from Wh...  
Coffeemel:    • Coffee Mead - Coffeemel - How to Make...  
Stall or Finished?:    • How do I know when my Mead or Wine is...  
Cold Crashing:    • Cold Crashing Wine, Beer, Mead and Ci...  
30% Mead:    • How We Made 30% ABV MEAD!  
Pineapple Habanero Mead:    • Habanero Pineapple Mead - 18% Alcohol...  
Pasteurization:    • Easiest Way to Pasteurize Mead, Wine,...  
Ginger Beer:    • Ginger Beer - Make Homemade Ginger Be...  
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