Quote:
Originally Posted by stonehead
If I want to carbonate my mead in the bottle and I keep the alcohol under 10% which I have heard I need to in order to have enough live yeast to properly carbonate has anyone ever thought of using Maple syrup instead of priming sugar? or any good insight into carbonating mead would be greatly appriciated .. Thanks
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Hi stonehead: You might find some useful info here:
How to Brew - By John Palmer - What Sugar Should I Prime With? It's for beer, but as far as the carbonation goes, it should be about the same for wine; unless you're going for a champagne level of carbonation, then the amount of sugar would be slightly higher. I've seen a table/chart on how much of various sugars to prime with, including maple syrup, but I can't remember where I saw it. Seems like someone on this site posted a link to it & that's how I found it. Maybe somebody will remember & post a link for it in this thread. Sorry I couldn't remember, but at least you know the info IS out there, somewhere. Regards, GF.