MasterJeem
Well-Known Member
So I have three batches of mead going right now and have never made it before. I've tried it at the renaissance festival about 6 years ago and i absolutely loved it! The only think i can think of that I, as a new mead maker can't really wrap my head around is the way to carbonate. If you are to add a type of sugar before bottling, does that mean that your honey and other sugars are completely depleted, leaving you with a very dry mead? from what i can remember the two that i had sampled they were very sweet. So technically, would it be true that if you want a sweeter mead (I do) does that mean you cant carbonate it because the yeast is gone, or the alcohol percentage is too high for the yeast to handle? I've done so much reading on this subject and just can't seem to figure this one out. unless the mead is still able to have a sweet taste with the sugars broken down into something else that the yeast simply doesn't want. I'm sure i'll find out after a few tries, but i don't want to end up with 15 gallons of sparkling dry mead.
tl;dr - is it possible to carbonate a sweeter mead considering the fact that sweetness is what carbonates it at bottling?
tl;dr - is it possible to carbonate a sweeter mead considering the fact that sweetness is what carbonates it at bottling?