I have a traditional dry mead fermenting for ~4 months now. I would like to carbonate this mead, but I'm not sure if there are any yeasts around that will carb a %15+ abv mead. I could use some champagne yeast, however I would then increase the aging period and loose some of the wonderful clarity that has developed over the last 4 months.
My thought is to transfer from the tertiary vessel into a corny keg then carbonate to some level (not sure how many volumes atm., input here would also be appreciated) then after a couple weeks in the keezer, transfer to bottles.
Thoughts, comments, ridicule?
OG 1.115
FG 0.998
ABV ~%15
Thanks, -ZB
My thought is to transfer from the tertiary vessel into a corny keg then carbonate to some level (not sure how many volumes atm., input here would also be appreciated) then after a couple weeks in the keezer, transfer to bottles.
Thoughts, comments, ridicule?
OG 1.115
FG 0.998
ABV ~%15
Thanks, -ZB