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Old 11-04-2009, 08:46 PM   #1
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1. Is mead typically carbed? Is it good that way?

2. Is it typically bottled in small bottles (12oz) or larger? Is a serving size smaller than beer or cider?


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Old 11-04-2009, 09:15 PM   #2
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Mead can be carbed or still (uncarbed). Most I've seen is uncarbed, but it's personal preferences.

Since it's a "wine" many of us bottle in wine bottles, but there's no real reason 12oz bottles won't do. Now, I'm not sure how well normal bottles are for extended aging (5+ years), so I wouldn't count on using wine bottles if you're really aging that long, however nothing I've made thus far (or plan to make really) will be able to sit that long, I like it too much.

Also, this should be in the mead section, not the recipe database...mods??


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Old 11-04-2009, 10:03 PM   #3

I've made a lot of mead and consumed considerably more and I'd guess that 95%+ of all the mead I've ever experienced has been still. I've made one batch of naturally sparkling mead and I liked it and I've had some carbonated Redstone mead on tap at a bar in Boulder and I also enjoyed that.

In my experience, still mead lends itself better to extended aging but there's nothing wrong with sparkling mead. I too use wine bottles but I also bottle a few 12 oz crown caps with each batch.

 
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Old 12-07-2009, 12:35 AM   #4
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When bottling mead still in wine bottles, how do you stop sediment from gathering in the bottom? is there a way?
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Old 12-07-2009, 12:30 PM   #5

Just like homebrewed and bottle conditioned beer, sparkling mead and cider will have a little sediment in the bottle. A careful first pour will leave the sediment in the bottle. I bulk age my still meads for a year and there's no sediment in my bottles because it's dropped crystal clear.





 
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Old 12-07-2009, 10:21 PM   #6
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So if I just let my mead clear for a lengthy amount of time, there wont be any sediment at the bottom after its bottled? you dont have to filter it or anything like that?
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Old 12-07-2009, 10:22 PM   #7
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oh and yea im talking about uncarbed mead btw
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Old 12-07-2009, 10:27 PM   #8
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wow those look beautiful summersolstice. you should probably count your bottles because i have stolen one out of your cellar.

 
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Old 12-07-2009, 11:35 PM   #9

Yep, nothing beats a year in the carboy in some dark corner of a basement or closet. I've never filtered anything, though I have a mini-jet filter system. See the sediment in the bottom of photo #1? That's a traditional mead made with only honey and water. The sediment fell out over a period of a year and left it crystal clear.

I do seem to missing several bottles but, in my case, they're likely bottles I've opened after already consuming others, only to be forgotton the next morning.

 
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Old 12-08-2009, 12:18 AM   #10
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Quote:
Originally Posted by summersolstice View Post
Yep, nothing beats a year in the carboy in some dark corner of a basement or closet. I've never filtered anything, though I have a mini-jet filter system. See the sediment in the bottom of photo #1? That's a traditional mead made with only honey and water. The sediment fell out over a period of a year and left it crystal clear.

I do seem to missing several bottles but, in my case, they're likely bottles I've opened after already consuming others, only to be forgotton the next morning.

You think 3 or 4 months is enough for it to clear out to that point, or is like a year the minimum?


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