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Old 11-01-2006, 07:32 PM   #1
Cheesefood
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I can't decide whether or not I should carbonate my mead. Anyone want to sell me on why I shouldn't carbonate it?
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Old 11-01-2006, 07:57 PM   #2
God Emporer BillyBrew
 
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Not me. I say carb.
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Old 11-01-2006, 08:05 PM   #3
BootYtRappeR
 
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I'd say go with the flat, i think you will be able to experience the complexities of the mead more...but then again if you half carbed it, that would be nice too!
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Old 11-01-2006, 11:30 PM   #4
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I don't associate carbonation with meads. In fact, I can't think of any occasion where I had a carbonated mead. Carbonation does tend to cover up certain flavors (ever have flat champagne?) or lack thereof, but I can't think of any reason not to carbonate.
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Old 11-01-2006, 11:42 PM   #5
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I am going though the same debate with myself. I like both still and sparkling meads. I have heard that sparkling meads are best with lower starting-OG meads however.

My decision: do both. I am going to bottle carb half the batch.

Cheers!

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Old 11-02-2006, 12:14 AM   #6
NurseNan
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Do some of both. Some of mine is carbed, some is still. I do prefer the lower ABV meads carbed, though, and same for Melomels.
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Old 11-02-2006, 12:38 AM   #7
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I much prefer it sparkling, but I guess I'm just a sparkly kind of guy.

 
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Old 11-02-2006, 06:18 AM   #8
skou
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Carbonating high gravity meads, or sweet meads is a tricky prospect.

With high gravity meads, you have to figure out how much "room" your yeast has. Is it going to carbonate, before the alcohol shuts it down? Is it going to have too much sugar, and blow the bottles up?

Now, with sweet meads, you have similar issues. How do I know how much more can this yeast do? How do I turn the yeast off?

I think, low gravity meads are much more suited to carbonation.

steve

 
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Old 11-02-2006, 01:35 PM   #9
Cheesefood
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Quote:
Originally Posted by skou
Carbonating high gravity meads, or sweet meads is a tricky prospect.

With high gravity meads, you have to figure out how much "room" your yeast has. Is it going to carbonate, before the alcohol shuts it down? Is it going to have too much sugar, and blow the bottles up?

Now, with sweet meads, you have similar issues. How do I know how much more can this yeast do? How do I turn the yeast off?

I think, low gravity meads are much more suited to carbonation.

steve
What about force carbonating it?
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Old 11-02-2006, 07:21 PM   #10
NurseNan
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That's what I have planned for an experimental batch I'm working on....
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Date Mead, Oatmeal Cookie Braggot, Fox in Sox Gruit
Aging
Hard lemonade, Cyser, Golden Plum Mead
Ginger-Orange Mead,
Agave Mead, Chocolate/Cinnamon Mead, Heather mead,
Bottled/Drinking
Heather Ale, Emerald Honey Kolsch, Hobgoblin clone, Terror of the Ewes Oatmeal Stout,
Kilt liftin' Wee Heavy, Soggy Doggy English Brown Ale, Saaz/Perle Mead, Cinnamon Mead, Shiraz,
Sauvignon Blanc, white merlot, Elderberry Mead, Vanilla Mead

 
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