Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Add more yeast for bottle carbonation after bulk ageing for 2 years?
Reply
 
LinkBack Thread Tools
Old 11-23-2012, 10:44 PM   #1
badnewsblair
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Winnipeg, Manitoba
Posts: 17
Default Add more yeast for bottle carbonation after bulk ageing for 2 years?

I have had my first mead (AZ_IPA's raspberry melamel) bulk ageing in a carboy for nearly 2 years now and I would like to carbonate some in bottles so I can give it to friends as a gift. Should I add additional yeast (maybe a champagne yeast?) at bottling time to ensure carbonation or would there still be enough live but maybe dormant yeast left to do the job? Anyone have some experience with this?

Thanks!

__________________
badnewsblair is offline
 
Reply With Quote Quick reply to this message
Old 11-24-2012, 12:14 AM   #2
scinerd3000
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Milton, De
Posts: 2,155
Liked 10 Times on 10 Posts
Likes Given: 29

Default

Generally speaking meads are served flat. Some sparkling do exist though... if you insist on carbonating I would use a champagne yeast like montrochet or Lavlin EC-1118 is pretty hardy. Make sure you rehydrate and I would not use a full packet. Maybe 1/4. make sure you rehydrate!

There are possibly still some yeast cells that are alive depending on the alcohol but there would definitely not be enough to carbonate nor would they be viable cells...Stick to fresh ones.

__________________
On Hiatus: Brewing at work....
scinerd3000 is offline
 
Reply With Quote Quick reply to this message
Old 11-24-2012, 12:19 AM   #3
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 61,667
Liked 4636 Times on 3367 Posts
Likes Given: 909

Default

The other thing to keep in mind is alcohol tolerance. Adding fresh yeast to a drink that is 14+% ABV still won't carbonate it- even a higher tolerance for the new yeast strain wouldn't necessarily work because yeast added to a high ABV drink will die of alcohol poisoning before replicating and being able to carbonate your mead.

It depends on the OG and the FG and the current ABV, but I probably wouldn't try to carbonate it as most likely the reason it stopped was because it had reached the "finish point" of the yeast strain.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 11-24-2012, 12:22 AM   #4
usfmikeb
Feedback Score: 5 reviews
Recipes 
 
Join Date: Jan 2011
Location: Leesburg, Virginia
Posts: 3,172
Liked 234 Times on 200 Posts
Likes Given: 2

Default

Looking at the recipe used here, the OG/FG lead to a 12.5% final product. The yeast used has tolerance to 14%, so it *might* carbonate...

__________________
usfmikeb is offline
 
Reply With Quote Quick reply to this message
Old 11-26-2012, 01:29 AM   #5
badnewsblair
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Winnipeg, Manitoba
Posts: 17
Default

Thanks folks! From the sounds of it AZ_IPA's original melamel went over well when served carbonated so that's what got me thinking I should do the same. Perhaps for force carbonating with CO2 is the way to go for me, but admittedly I don't have much experience (and even less success) bottling from a keg.

__________________
badnewsblair is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Bulk ageing vs. bottle conditioning klcramer Wine Making Forum 10 05-09-2010 05:09 PM
Bulk ageing Turnerdude1 Wine Making Forum 2 11-09-2009 09:13 PM
bulk ageing in keg barrog Bottling/Kegging 3 09-29-2009 07:16 PM
Bulk ageing? Jesse17 Cider Forum 2 11-17-2007 05:25 AM
Carbonation After Bulk Ageing AlaskaBrewing General Techniques 3 10-11-2007 12:11 AM