Originally Posted by stappmusic
Generally, I am with you guys on the sweetness issue although I am surprised how much I actually like this. The mistake I think I made adding too much sugar and blueberries and not feeding the yeast with sugar gradually. I also did not use a nutrient. I am surprised it did not get contaminated since I used no sulfite..
If I wait another 6 months or more till all signs of CO2 are gone would it be safe to bottle?? Or at what point could I be sure of not creating bottle bombs..
The next batch will be with less blueberries and a lower starting SG.Any other recommendations?
If the mead is totally clear, and no longer dropping any lees, you can rack it onto campden and sorbate and let it sit at least a few days to make sure it's done, and then bottle without any problems. Or you can keg it, of course.
For the next batch, a lower SG would be the ticket. You can always feed incrementally to raise the ABV and not poop out the yeast, as well as use nutrients.