cimirie
Well-Known Member
I'm about to start up a brochet mead and am doing some forward thinking. When possible, I always prefer a sparkling product to a still product (wine, cider, beer, etc). In reading on this forum, however I have read that many people are having difficulties carbonating a mead (either via force carbonation or natural carbing). The basic complaint is that carbonation will occur, but not stay in solution after the bottle is opened.
My question stems from this. Most mead recipes I've seen here have an abv well above 10%. I know that carbing beer above 10% tends to be more difficult as well. Does the difficulty in carbing mead have more to do with the alcohol content, or is there something inherently present (or missing) in a mead solution that resists carbing.
I'm planning on a somewhat "weak" mead (~7.5%) with an ale yeast. I'd rather not produce still mead, but I'd also not go through the motions of carbing if it's a fruitless endeavor. Thanks for the direction.
My question stems from this. Most mead recipes I've seen here have an abv well above 10%. I know that carbing beer above 10% tends to be more difficult as well. Does the difficulty in carbing mead have more to do with the alcohol content, or is there something inherently present (or missing) in a mead solution that resists carbing.
I'm planning on a somewhat "weak" mead (~7.5%) with an ale yeast. I'd rather not produce still mead, but I'd also not go through the motions of carbing if it's a fruitless endeavor. Thanks for the direction.