Quote:
Originally Posted by issack
I have not personally done it. But a guy in our club does it a lot. he bottles at 1.020 with no bottle bombs.. he did how ever have bottle bombs when he bottled at a 1.040. So now he sticks to 1.020.
But you are right. it really is not accurate.
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Well, I assume you can "guestimate" it by guessing the probable attenuation of your yeast. The problem comes in that usually meads will finish dry- at .990 even. So, you may have a dry, overcarbonated mead. Or, it might finish at 1.010, so you'd have a sweet undercarbonated mead. Unless, it really did finish well, and you get a dry bottle bomb. Definitely NOT worth risking, when it's super easy to let it finish and add an ounce of priming sugar per gallon.
I know that you can also prime with honey. Remember that whatever you add to prime with will ferment out, leaving no residual sweetness. Maybe some maple syrup would leave some faint residual maple flavor, but if you want maple flavor in the mead, it might be better to use some maple syrup in the must. Just my $.02.