burnunit
Active Member
Here's my situation. I have a mead that was in primary for over year, and has been been in secondary for about two and a half years, and I tossed some oak in there for about the last eight months. I just tasted it and it's finally starting to hit on all cylinders, and it's around 1.012 SG. Original gravity was reasonably high, 1.092. I pitched wyeast Dry Mead to it lo those many years ago. It's been in the 1.012 range since May.
I'd like to bottle it, half sparkling, half still, but I actually don't care if it ALL sparkles or ALL stays still.
Looking for suggestions:
1) should I add yeast and bottle to make it sparkle?
2) should I hold off and let it get down below 1.000 before doing ANYTHING?
3) is it stuck (1.012 for six months at least) and I should consider pitching some champagne yeast to finish it off?
4) is there a good mix of the above options? like take the half I want to sparkle and add a very small quantity of champagne yeast to wake it up and carbonate; while bottling the rest without new yeast and laying it in the basement for a good long time to let the chips fall where they may vis a vis sparkly character or still?
Thanks in advance.
I'd like to bottle it, half sparkling, half still, but I actually don't care if it ALL sparkles or ALL stays still.
Looking for suggestions:
1) should I add yeast and bottle to make it sparkle?
2) should I hold off and let it get down below 1.000 before doing ANYTHING?
3) is it stuck (1.012 for six months at least) and I should consider pitching some champagne yeast to finish it off?
4) is there a good mix of the above options? like take the half I want to sparkle and add a very small quantity of champagne yeast to wake it up and carbonate; while bottling the rest without new yeast and laying it in the basement for a good long time to let the chips fall where they may vis a vis sparkly character or still?
Thanks in advance.