I had a batch of Pinot Pymet that finished up just off-dry in the carboy. At around 5months after pitching i bottled the batch in beer bottles. Well these are all carbonated at about the normal level of carbonation for beer. I suspect because I didn't stabilize the mead, it decided to ferment the remaining sugars in the bottle.
I like the mead OK but the other day I decided to try to decarbonate the pymet before drinking by pouring it back and forth between two glasses. I really liked the decarbonated mead better, but i don't want to have to go through that process every time i open a bottle. So I want to try to decarbonate some of the mead and rebottle it still.
Here is my idea, let me know if you have any suggestions or recommendations:
Take a 4l glass jug with airlock.
Add 1 Campden tablet crushed and dissolved in a small amount of water.
Open the bottles of mead and pour them into the jug.
Leave them degas for a couple months
Rebottle the now still mead.
OK how does it look? If i like the results I may do a couple more jugs full which would be most of the pymet.
Craig
I like the mead OK but the other day I decided to try to decarbonate the pymet before drinking by pouring it back and forth between two glasses. I really liked the decarbonated mead better, but i don't want to have to go through that process every time i open a bottle. So I want to try to decarbonate some of the mead and rebottle it still.
Here is my idea, let me know if you have any suggestions or recommendations:
Take a 4l glass jug with airlock.
Add 1 Campden tablet crushed and dissolved in a small amount of water.
Open the bottles of mead and pour them into the jug.
Leave them degas for a couple months
Rebottle the now still mead.
OK how does it look? If i like the results I may do a couple more jugs full which would be most of the pymet.
Craig