I'm bottling my first mead after three very long months in the secondary and I have a carbing question. I'm kind of turned off to carbing right now since I tried carbing my apfelwein and either I used too weak a measurement or else the yeast was too pooped because all I have in the carbed bottles now is simply off-tasting wein. Regardless of my reluctance, when I started this traditional mead I did so with the hope of seeing some sparkle.
How dumb of an idea would it be if, instead of mixing in the carboy, to melt some honey and spoon a little into two champagne bottles before filling, perhaps giving them a swirl after corking? (obviously a weighed amount of honey)
Adding a few grains of champagne yeast might be a good idea.
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Bad Idea?
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