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Old 11-03-2013, 07:01 PM   #11
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sorry for the delay guys. i got sent out on a last second job for the past week or so. i was finally able to take a gravity reading today, and once i did, it was absolutely clear and read 1.000!

i don't have time to bottle today but i plan on doing so next weekend!

i guess the next question is how much dextrose to use?
it tasted very alcoholy to me, so i'm inclined to think that some fizzy carbonation would help that out...so i guess a medium carbonation...any thoughts?

thanks again guys!
If you use MB's numbers above, you shouldn't be far off.......
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Old 11-04-2013, 02:04 PM   #12
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Oh got ya.

I've never added sugar to each bottle individually, do I need to boil it down first? Or just scoop it in?

Thx

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Old 11-06-2013, 02:34 PM   #13
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I guess that was a dumb question?

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Old 11-06-2013, 02:56 PM   #14
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Not a dumb question at all. I prefer to batch prime rather than doing each bottle individually. For my sparkling mead I use 1 oz of priming sugar per gallon. It is quite effervescent but not over carbed, to me.

As for back sweetening, a 1/4 cup of sweetener per gallon cuts down on that alcohol flavor while staying in the semi-sweet range. The biggest effect on flavor will be aging time. I have some need that is a year old now and tastes a lot better than it did 10 months ago.

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Old 11-07-2013, 06:10 PM   #15
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Awesome! Thx for the replies!

I think I will batch prime and give it some age.

Thanks again everyone!

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Old 11-07-2013, 06:16 PM   #16
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Yeah adding the total to the batch is actual standard convention I believe. But Mr. Beer taught me otherwise, so I've always just added to the bottles. Never had a bottle bomb so I guess I was doing it right.

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Old 11-07-2013, 06:21 PM   #17
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Yeah, whatever works!

Marshmallow blue, when you do that, do you boil it down first, or just use standard dextrose and put it in? I'm just curious. Thx.

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Old 11-07-2013, 06:24 PM   #18
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yeah I just put a funnel on the bottle (so it doesn't make a mess) and pour the tsp or whatever of straight table sugar in. Repeat for every bottle.

If I were going to add priming sugar to a full batch, I would dissolve it in some water first, add it, and stir well to make sure its equally incorporated before bottling.

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Old 11-07-2013, 07:50 PM   #19
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Quote:
Originally Posted by BurgerBrew View Post
it tasted very alcoholy to me, so i'm inclined to think that some fizzy carbonation would help that out...
if it tasted hot ("alcoholy"), it suggests that this brew needs more time to settle out. i'd hold off on bottling for a few weeks or months, if you can. your mead still has some maturing and transforming to do, you'll get a more consistent product if you let it bulk age. if you bottle it, you run the risk of unevenness - certain bottles might age well while other might not.

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If I were going to add priming sugar to a full batch, I would dissolve it in some water first, add it, and stir well to make sure its equally incorporated before bottling.
it's probably a hold-over from my beer-making ways, but i prefer to boil the priming sugar in a little water and let that cool before adding to the batch.

i think that adding sugar directly to the bottle is very iffy. you're dealing with a small amount and a rather imprecise measurement tool (who has an actual 3/4 teaspoon? so instead you're guestimating how much 3/4 is...). seems like a recipe for uneven carbonation to me.
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Old 11-07-2013, 09:08 PM   #20
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1/2 + 1/4 = 3/4, and Again I've never had a bomb, and never been able to notice a difference in carbonation between bottles.

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