Fiery Sword
Well-Known Member
This is a general question regarding mead - from someone w/o much experience both drinking and brewing it! Most meads I've had were not carbonated. However, I definitely remember having one or two that has a very light, and refreshing, carbonation to them. Is this a stylistic thing or is mead traditionally not carbinated at all?
If no carbonation were desired, bottling would obviously be a simple clean/sanitize/distribute operation. What would the process/additives be if a slight/fine carbonation were desired? Would priming with honey give an additional boost to the sugars available to "carbonate" the brew? After 1+ years in fermentation, would there even be enough yeasts present to get this process going? How long would the bottles have to age for this carbinization to occur?
That's some dense questioning. Thanks for any input!!!!
If no carbonation were desired, bottling would obviously be a simple clean/sanitize/distribute operation. What would the process/additives be if a slight/fine carbonation were desired? Would priming with honey give an additional boost to the sugars available to "carbonate" the brew? After 1+ years in fermentation, would there even be enough yeasts present to get this process going? How long would the bottles have to age for this carbinization to occur?
That's some dense questioning. Thanks for any input!!!!