I hate reading this post. Cuz today I got my second bottle bomb.
2.25 Gal batch Strawberry Mead OG 1.114, fermented for 2 weeks SG 1.000, racked to secondary onto more strawberries for 3 weeks SG 1.000, racked again onto Campden for 48 hours, SG again 1.000. Back sweetened to 1.014 then bottled.
3 weeks later I got my second bottle bomb. It's not ready to drink, way too young.
I spoke to the LHBS today and they say that the Campdens definitely killed the Mead yeast and that I had poor sanitation and other yeast got in there and started up again with the honey from the back sweeten. I cry party foul
What are my options? It needs several more months before it will be ready to drink.
Toy4Rick