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-   -   Still or Bubbly? (http://www.homebrewtalk.com/f30/still-bubbly-15757/)

Cheesefood 11-01-2006 06:32 PM

Still or Bubbly?
 
I can't decide whether or not I should carbonate my mead. Anyone want to sell me on why I shouldn't carbonate it?

God Emporer BillyBrew 11-01-2006 06:57 PM

Not me. I say carb.

BootYtRappeR 11-01-2006 07:05 PM

I'd say go with the flat, i think you will be able to experience the complexities of the mead more...but then again if you half carbed it, that would be nice too!

david_42 11-01-2006 10:30 PM

I don't associate carbonation with meads. In fact, I can't think of any occasion where I had a carbonated mead. Carbonation does tend to cover up certain flavors (ever have flat champagne?) or lack thereof, but I can't think of any reason not to carbonate.

BrewStef 11-01-2006 10:42 PM

I am going though the same debate with myself. I like both still and sparkling meads. I have heard that sparkling meads are best with lower starting-OG meads however.

My decision: do both. I am going to bottle carb half the batch.

Cheers!

BrewSTef

NurseNan 11-01-2006 11:14 PM

Do some of both. Some of mine is carbed, some is still. I do prefer the lower ABV meads carbed, though, and same for Melomels.

alemonkey 11-01-2006 11:38 PM

I much prefer it sparkling, but I guess I'm just a sparkly kind of guy. :)

skou 11-02-2006 05:18 AM

Carbonating high gravity meads, or sweet meads is a tricky prospect.

With high gravity meads, you have to figure out how much "room" your yeast has. Is it going to carbonate, before the alcohol shuts it down? Is it going to have too much sugar, and blow the bottles up?

Now, with sweet meads, you have similar issues. How do I know how much more can this yeast do? How do I turn the yeast off?

I think, low gravity meads are much more suited to carbonation.

steve

Cheesefood 11-02-2006 12:35 PM

Quote:

Originally Posted by skou
Carbonating high gravity meads, or sweet meads is a tricky prospect.

With high gravity meads, you have to figure out how much "room" your yeast has. Is it going to carbonate, before the alcohol shuts it down? Is it going to have too much sugar, and blow the bottles up?

Now, with sweet meads, you have similar issues. How do I know how much more can this yeast do? How do I turn the yeast off?

I think, low gravity meads are much more suited to carbonation.

steve

What about force carbonating it?

NurseNan 11-02-2006 06:21 PM

That's what I have planned for an experimental batch I'm working on....


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