Ss Brewing Technologies Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Moving... what do to with the mead?
Reply
 
LinkBack Thread Tools
Old 02-17-2010, 04:46 PM   #1
badmajon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Augusta, GA
Posts: 821
Liked 7 Times on 7 Posts
Likes Given: 10

Default Moving... what do to with the mead?

So, my mead is at Day 11 and it's getting to about 16% which means I estimate that by the end of this week (20th of feb) it will be finished fermenting given PC's tolerance of 18%. The thing is I am moving late March and I don't have time to do a rack to secondary. Is it possible to let the finishing/mellowing process occur in the bottle? I'd probably bottle in about 3 weeks.

Sorry if its kind of a stupid question I just don't want to mess this mead up, for a harsh young brew it actually tastes good and is getting pretty dry.

__________________
badmajon is offline
 
Reply With Quote Quick reply to this message
Old 02-17-2010, 05:00 PM   #2
AZ_IPA
PKU
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
AZ_IPA's Avatar
Recipes 
 
Join Date: Jun 2008
Location: The Cold Part of AZ
Posts: 42,615
Liked 6141 Times on 5347 Posts
Likes Given: 750

Default

I'd leave it in the primary during your move.

__________________
AZ_IPA is offline
 
Reply With Quote Quick reply to this message
Old 02-17-2010, 05:08 PM   #3
MedsenFey
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Florida
Posts: 1,034
Liked 15 Times on 15 Posts

Default

You don't want to bottle it until it is DONE; completely, totally, unquestionably DONE. If you are wrong, you may have exploding bottles. You really need to see that the gravity doesn't move at all for a few weeks to be certain, especially with the yeast that have high alcohol tolerance.

The simplest answer for moving is put it in a Corny keg if you have one. Then you can throw it around with abandon.

Otherwise, a PET Better Bottle is not going to break during transport, and that works well.

If it's in a plastic bucket, you could leave it in that until you are finished moving - a few weeks won't make a huge impact in most meads.

If it is in a glass carboy, they make crates that will hold them like glass water bottles, but transporting in a glass carboy would not be my preference. I think I'd find the time to rack it into something else - that will take less time than bottling it.

Medsen

__________________
MedsenFey is offline
 
Reply With Quote Quick reply to this message
Old 02-17-2010, 05:19 PM   #4
bubbachunk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Fort Smith
Posts: 645
Liked 6 Times on 5 Posts

Default

age it in a keg if you have the option

__________________
bubbachunk is offline
 
Reply With Quote Quick reply to this message
Old 02-17-2010, 11:50 PM   #5
badmajon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Augusta, GA
Posts: 821
Liked 7 Times on 7 Posts
Likes Given: 10

Default

What about sorbating?

__________________
badmajon is offline
 
Reply With Quote Quick reply to this message
Old 02-18-2010, 12:52 AM   #6
pulpfiction32
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: PA
Posts: 98
Default

You really need to rack this before you move, because

you need to elimnate as much of the lees before you put it in a

car where it will be bumped and shaken and the lees is put all back in suspension

__________________
pulpfiction32 is offline
 
Reply With Quote Quick reply to this message
Old 02-18-2010, 03:00 AM   #7
badmajon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Augusta, GA
Posts: 821
Liked 7 Times on 7 Posts
Likes Given: 10

Default

Thanks for the replies a few questions come to mind. Firstly, I was under the impression that sloshing around will mess up my mead so I could not take it with me as-is. Secondly, I thought I could add potassium sorbate to the mead and stop the fermentation process, then bottle. Is this not so?

__________________
badmajon is offline
 
Reply With Quote Quick reply to this message
Old 02-18-2010, 11:44 AM   #8
EvilTOJ
Feedback Score: 0 reviews
 
EvilTOJ's Avatar
Recipes 
 
Join Date: Dec 2005
Location: Portland, OR, Oregon
Posts: 6,466
Liked 37 Times on 29 Posts
Likes Given: 3

Default

Don't mess with it. Don't add sorbate, don't worry about the sloshing. That's only a worry if you had a half full carboy that had oxygen in it instead of CO2 like it does now. Potassium Sorbate will kill the fermentation, but after a few weeks? No. Forget it. It won't be anywhere near done.

MedsenFey and AZ_IPA said it best. Mead is one of those things you leave alone for a long time. Moving is one of those times. Just leave it alone.

If you're bottling in three weeks, prepare for disappointment. Mead is not like beer. It doesn't finish quickly. Mead takes years to get good, more to get tasty. My 2007 mead is finally coming into it's own. Smooth and honey like, with an alcohol kick that's disappeared. When I first bottled it a year ago it tasted like a rubbing alcohol gargle with honey mixed into

__________________

There is a very fine line between "hobby" and "mental illness."

EvilTOJ is offline
 
Reply With Quote Quick reply to this message
Old 02-19-2010, 02:54 PM   #9
Nepsis
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: , KS
Posts: 35
Default

I'm rather new to the world of mead, but I'm also always moving. As a matter of fact, my full-time home has wheels and I drive it to the new jobsite every 2-4 weeks. And my mead sits inside my home whilst I drive it. Again, I'm pretty new to this homebrewing thing, and so far have bottled 2 one-gallon batches of JOAM (last fall), and 2 more one-gallon batches of JOAM using EC1118 (a couple days ago). They've all come out plenty tasty (though I've only had a little bit of the recent batches...waiting for it to mellow in the bottle a bit). The rule of thumb I'm operating off of is just to make sure I've been in my current location long enough for everything to settle back out before I do the bottling. As I get into more complicated fermentations, I may have to re-evaluate, but for these basic recipes, things have worked just fine.

--R

__________________

Primary:
- JAOM
Secondary:
- Lemon-ginger mead (based on Mr. Nice Guy's recipe)
- Lime-ginger mead (same as above, but with lime)
Tertiary
- Apfelwein ("Man, I Love Apfelwein")
Bottled:
- Apfelwein-mead ("Man, I Love Apfelwein," sub. honey)

Nepsis is offline
 
Reply With Quote Quick reply to this message
Old 02-19-2010, 05:07 PM   #10
Dr_Gordon_Freeman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Black Mesa
Posts: 259
Liked 3 Times on 3 Posts
Likes Given: 2

Default

I would not rack it, just leave it in primary. If you rack it, the bottle will fill with oxygen and THEN slosh around. That would be bad. Right now it's under a nice layer of CO2. It'll clear back up after you move it.

__________________
Dr_Gordon_Freeman is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Bochet Mead (burnt mead) BargainFittings Mead Forum 179 05-01-2014 04:23 AM
Mead Judging - Question about sweet traditional mead jezter6 Mead Forum 5 01-20-2014 04:00 PM
Bottling mead - Caps vs Corking mead - either method superior? WinsomeLass Mead Forum 29 05-23-2013 07:22 PM
Stark Raven Mead (burnt honey mead attempt) machinelf Mead Forum 61 01-25-2013 02:29 PM
Mead newbie question: how to make a bottle conditioned, sweet, sparkling mead? weirdboy Mead Forum 36 05-28-2010 06:24 AM