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-   -   Mead newbie questions (http://www.homebrewtalk.com/f30/mead-newbie-questions-145162/)

triangulum33 11-04-2009 07:46 PM

Mead newbie questions
 
1. Is mead typically carbed? Is it good that way?

2. Is it typically bottled in small bottles (12oz) or larger? Is a serving size smaller than beer or cider?

jezter6 11-04-2009 08:15 PM

Mead can be carbed or still (uncarbed). Most I've seen is uncarbed, but it's personal preferences.

Since it's a "wine" many of us bottle in wine bottles, but there's no real reason 12oz bottles won't do. Now, I'm not sure how well normal bottles are for extended aging (5+ years), so I wouldn't count on using wine bottles if you're really aging that long, however nothing I've made thus far (or plan to make really) will be able to sit that long, I like it too much.

Also, this should be in the mead section, not the recipe database...mods??

summersolstice 11-04-2009 09:03 PM

I've made a lot of mead and consumed considerably more and I'd guess that 95%+ of all the mead I've ever experienced has been still. I've made one batch of naturally sparkling mead and I liked it and I've had some carbonated Redstone mead on tap at a bar in Boulder and I also enjoyed that.

In my experience, still mead lends itself better to extended aging but there's nothing wrong with sparkling mead. I too use wine bottles but I also bottle a few 12 oz crown caps with each batch.

Pivot 12-06-2009 11:35 PM

When bottling mead still in wine bottles, how do you stop sediment from gathering in the bottom? is there a way?

summersolstice 12-07-2009 11:30 AM

Just like homebrewed and bottle conditioned beer, sparkling mead and cider will have a little sediment in the bottle. A careful first pour will leave the sediment in the bottle. I bulk age my still meads for a year and there's no sediment in my bottles because it's dropped crystal clear.

http://www.homebrewtalk.com/gallery/...m/IMG_1534.JPG

http://www.homebrewtalk.com/gallery/...grape_mead.jpg

Pivot 12-07-2009 09:21 PM

So if I just let my mead clear for a lengthy amount of time, there wont be any sediment at the bottom after its bottled? you dont have to filter it or anything like that?

Pivot 12-07-2009 09:22 PM

oh and yea im talking about uncarbed mead btw

TipsyDragon 12-07-2009 09:27 PM

wow those look beautiful summersolstice. you should probably count your bottles because i have stolen one out of your cellar.

summersolstice 12-07-2009 10:35 PM

Yep, nothing beats a year in the carboy in some dark corner of a basement or closet. I've never filtered anything, though I have a mini-jet filter system. See the sediment in the bottom of photo #1? That's a traditional mead made with only honey and water. The sediment fell out over a period of a year and left it crystal clear.

I do seem to missing several bottles but, in my case, they're likely bottles I've opened after already consuming others, only to be forgotton the next morning.

Pivot 12-07-2009 11:18 PM

Quote:

Originally Posted by summersolstice (Post 1725097)
Yep, nothing beats a year in the carboy in some dark corner of a basement or closet. I've never filtered anything, though I have a mini-jet filter system. See the sediment in the bottom of photo #1? That's a traditional mead made with only honey and water. The sediment fell out over a period of a year and left it crystal clear.

I do seem to missing several bottles but, in my case, they're likely bottles I've opened after already consuming others, only to be forgotton the next morning.


You think 3 or 4 months is enough for it to clear out to that point, or is like a year the minimum?


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