matalec1984
Well-Known Member
So I made my Cranberry/Blackberry Melomel and bottled it about a year ago.
I had used both sulphite and metabisulphite in the secondary to shock the yeast and keep my mead still.
The bottles were still up until a couple of months ago. Now they are fairly carbonated. I'm not sure where the carbonation came from. Any ideas?
Also any suggestions on how to stop them from carb'ing anymore. I don't want any explosions.
I was thinking of uncorking and then recorking in order to let the pressure out.
Thoughts?
I had used both sulphite and metabisulphite in the secondary to shock the yeast and keep my mead still.
The bottles were still up until a couple of months ago. Now they are fairly carbonated. I'm not sure where the carbonation came from. Any ideas?
Also any suggestions on how to stop them from carb'ing anymore. I don't want any explosions.
I was thinking of uncorking and then recorking in order to let the pressure out.
Thoughts?