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Old 03-25-2010, 10:00 AM   #1
Buckshott00
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Default Super Sweet Sparkling Mead

Hello All,

I'm actually searching for a recipe. I'm trying to make a dessert mead. Honey flavors only, no fruits or spices. I was looking for some help because I plan to age this for a while, and I want to make sure it right.

Again, Super Sweet I mean Sack mead or Sweeter, Like a sparkling Juice but with Mead. Plus lots of carbonation, even if I have to add dry ice I really want a festive dessert wine come the holidays.

The only thing I can think of so far is adding more honey after fermentation like a "Must" but I'm afraid that would kill the fermentation. I have flip top chamapagne bottles

I'm thinking 8-9 months carbonation in a cool dark cubboard in my basement (never above 70F) I have a cooler if it needs colder.

Please help by contributing recipes or tips. Also, the local brewer's supply store has cask/ small barrels and kegs. Should I think about using one?

Thanks



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Old 03-25-2010, 03:36 PM   #2
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15 lb. honey
White Labs WLP720 - sweet mead yeast
2.5 tsp yeast nutrient
3 tsp Gypsum

this turned out to be what i would consider a very sweet mead.



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Old 03-25-2010, 03:41 PM   #3
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Thanks Tipsy,

How was the carbonation?

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Old 03-25-2010, 03:53 PM   #4
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Quote:
Originally Posted by Buckshott00 View Post
Thanks Tipsy,

How was the carbonation?
You'll probably need to keg it and force carbonate then bottle if you want it bubbly.
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Old 03-25-2010, 03:54 PM   #5
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From what I understand sweet mead is very difficult to carbonate. The normal way to get sweet mead (from what I understand) is to either up the alcohol to the point that the yeast are killed off or use sorbate to kill the yeast off.

If your alcohol is so high that it kills yeast it is going to be tough to get the mead to carbonate. However, If you sorbate the original yeast and add more for bottling you obviously risk bottle bombs.

The best way, in my opinion, would be to keg/force carbonate for reliable carbonation and no risk of bottle bombs.

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Old 03-25-2010, 03:57 PM   #6
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i didn't carbonate this batch. once the mead is clear enough to read through you can bottle it with some honey or corn sugar. if your using corks i would suggest looking into champagne cages to hold the corks on.

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Old 03-25-2010, 03:57 PM   #7
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Quote:
Originally Posted by babalu87 View Post
You'll probably need to keg it and force carbonate then bottle if you want it bubbly.
Thank you! I'm sure the procedure for how to do that is on here somewhere do you have a link? Is force carbonating similar to the systems for making pop/soda?
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Old 03-25-2010, 04:00 PM   #8
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Quote:
Originally Posted by nealf View Post
From what I understand sweet mead is very difficult to carbonate. The normal way to get sweet mead (from what I understand) is to either up the alcohol to the point that the yeast are killed off or use sorbate to kill the yeast off.

If your alcohol is so high that it kills yeast it is going to be tough to get the mead to carbonate. However, If you sorbate the original yeast and add more for bottling you obviously risk bottle bombs.

The best way, in my opinion, would be to keg/force carbonate for reliable carbonation and no risk of bottle bombs.
sorbate doesn't kill yeast. it prevents fermentation from starting. if fermentation is already going sorbate will do nothing. adding more yeast after adding sorbate is a waist of time because no new fermentation will occur.
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Old 03-25-2010, 04:05 PM   #9
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Quote:
Originally Posted by Buckshott00 View Post
Thank you! I'm sure the procedure for how to do that is on here somewhere do you have a link? Is force carbonating similar to the systems for making pop/soda?
to my understanding its exactly the same. you rack the mead into the keg and seal it. hook up a canister of CO2 and turn it on. the amount of pressure you add depends on how much carbonation you want to add and the temp at which your are carbonating your mead. once you purge the air out of the keg and pressurize it you shake the keg. when you shake you should hear the hiss of gas entering the keg. keep shaking till the hissing stops. then disconnect your CO2 and let it sit for how ever long.
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Old 03-25-2010, 04:06 PM   #10
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Quote:
Originally Posted by Buckshott00 View Post
Thank you! I'm sure the procedure for how to do that is on here somewhere do you have a link? Is force carbonating similar to the systems for making pop/soda?
Kegging's easy. Put it in a keg on gas for a few weeks, and voila - it's carbonated.

If you're looking to bottle carbonated mead from the keg back into bottles, then you'll need some sort of apparatus to bottle from the keg. There's plenty of resources in the kegging/bottling area.

Look at "We don't need no stinking beer gun" or search around for the BMBF (Biermuncher Bottle Filler).

If you're bottling, you'll have to decide on either 12oz beer bottles, or champagne bottles with cork & cage, as a wine bottle can either explode, or just pop the cork and ruin a bottle.


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