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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Still Braggot
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Old 03-12-2013, 03:32 PM   #1
gunnerm109a6
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Default Still Braggot

Hello Friends,

I just cracked a bottle of 7 month old small batch spiced braggot...

http://www.homebrewtalk.com/f30/budd...raggot-349716/

The Braggot tasted fantastic but I was a little disappointed that it did not carbonate. I have two 750ml Belgian bottles left and I want to see if I can carb them after the fact. I am thinking that I can simply add a few drops of (.5ml or so) yeast slurry and re-cork.
Does this make sense or am I totally off my rocker?

Has anybody had any experience with this?

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Old 03-12-2013, 04:08 PM   #2
MarshmallowBlue
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If the yeast is over its tolerance, or there is not more sugar to eat, you won't get any carbonation. What yeast did you use? What was the final gravity. A quick google says nottingham yeast is around 12% Tolerance.

so 1.105 to 1.013 is right around ~12 percent. I would add a bit of sugar water to the bottles. This might dilute it back below 12 percent and hopefully reactivate your yeast. I think If you add a new strain of stronger yeast, it may

A: eat all the sugars changing the flavor or
B: Eat so much and produce bottle bombs

or A and B.

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Old 03-19-2013, 02:01 PM   #3
gunnerm109a6
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After doing a little research, I opened the bottles re-pitched a .5ml dose of re-hydrated simple champagne yeast and re-corked & caged them. I'm not so worried about bottle bombs with the Belgian bottles but I kept the dose small just in case. We will see in a month or so if this was a good idea or not.

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In bottles:
Buddy's Braggot, Alexander's Hat Brown Ale, Autumn Leaf Mead, La dame de l'artilleur Rye Saison w/Brett-B, Ash & Trash DIPA

Primary: Crooked Tail Brett-B IPA, R/R Xing Blonde Ale

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