triangulum33

Recipes 

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?

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“Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut.”
― Ernest Hemingway


Meine Keezer

jezter6

Recipes 

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??

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summersolstice

Recipes 

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

Recipes 

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

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On Deck...
Kolsch

Primary
Dark Belgian, Hobgoblin Clone

Kegged
Dark Ale

Bottled
Fruit Braggot, EdWort's Apfelwein, Coffee American Stout

summersolstice

Recipes 

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.

Pivot

Recipes 

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?

__________________
On Deck...
Kolsch

Primary
Dark Belgian, Hobgoblin Clone

Kegged
Dark Ale

Bottled
Fruit Braggot, EdWort's Apfelwein, Coffee American Stout

Pivot

Recipes 

oh and yea im talking about uncarbed mead btw

__________________
On Deck...
Kolsch

Primary
Dark Belgian, Hobgoblin Clone

Kegged
Dark Ale

Bottled
Fruit Braggot, EdWort's Apfelwein, Coffee American Stout

TipsyDragon

Recipes 

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

summersolstice

Recipes 

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

Recipes 

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

__________________
On Deck...
Kolsch

Primary
Dark Belgian, Hobgoblin Clone

Kegged
Dark Ale

Bottled
Fruit Braggot, EdWort's Apfelwein, Coffee American Stout