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volvodude · 07-13-2010, 10:12 PM

I have a mead that has been sitting in bulk storage for about 11 months. Dare I carbonate it, or would there be enough yeast hanging about to start fermentation again? I really would like to carbonate this particular mead, but if you wise sages suggest otherwise I won't. Please give me any advise.

MedsenFey · 07-14-2010, 12:10 AM

If you provide recipe details (especially the ABV), that will help tremendously.

avidhomebrewer · 07-14-2010, 01:56 AM

Without the recipe, go ahead and pitch some fresh, high-gravity yeast for bottling or transfer to a keg, cool, and carbonate. As long as it was sealed from the environment (airlock filled, stopper not ajar), it should be ok.

MedsenFey · 07-14-2010, 04:18 PM

If your mead is sitting there at 17% ABV, the only thing that will work is force carbonation. This is why I ask for a bit more info. Tossing more yeast into a batch that doesn't restart only act as a "yeast fining" and may give you some yeasty flavors and cloudiness.

volvodude · 07-19-2010, 07:37 PM

Sorry I took so long to get back to this-work, family,etc.The recipe was 14 lbs various honeys. The ABV worked out to 13%. I used D-47 yeast. Actually I have not even tasted this thing since my first racking. Hope that helps.

MedsenFey · 07-19-2010, 10:25 PM

What's the current gravity of the batch? Does it have residual sugar? If it is dry, it is still possible for the D47 to carbonate, but at that level of ABV, they may not be able to restart so it isn't a sure thing by any means. If this batch is not dry, the current D47 aren't going to do any more than they have already and if you want to carbonate, you'll need to acclimate a Champagne yeast like EC-1118 to get it done.

volvodude · 07-20-2010, 04:20 PM

The current gravity is 1.000. Fairly dry for sure. I can't remember what it tasted like to tell you if it was indeed dry. Carbing it is not a necessity. I just thought it might be nice to try it that way. I suppose I could attempt to carb a gallon and see if it works. If not. then at least I don't ruin the whole batch. Thanks for following this thread and helping me work this out.

jonbomb · 07-20-2010, 05:25 PM

why can't you use priming sugar like beer uses to carb it??

Buckshott00 · 07-21-2010, 06:03 PM

I love the effervescence myself. Maybe take the time and money and try the force carbonate. Sweet bubbly melomel, the ladies can't stay away

**MeadWitch** · 07-22-2010, 02:57 AM

I love the effervescence myself. Maybe take the time and money and try the force carbonate. Sweet bubbly melomel, the ladies can't stay away

[/QUOTE]

That is true.

I always try to make at least half of each new batch sparkling and a wee bit sweet. I just love it. However, I carbonate with honey added at the time of bottling. I follow the 1/2 cup per 5 gallon rule, except for this last time when I miscalculated and added 2 tablespoons instead of 1. I have never had any problems or bottle bombs yet. [QUOTE=Buckshott00;2172974]