Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > year old mead-dare I carbonate?
Reply
 
Thread Tools
Old 07-13-2010, 10:12 PM   #1
volvodude
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Mechanicsburg Pa
Posts: 63
Default year old mead-dare I carbonate?

I have a mead that has been sitting in bulk storage for about 11 months. Dare I carbonate it, or would there be enough yeast hanging about to start fermentation again? I really would like to carbonate this particular mead, but if you wise sages suggest otherwise I won't. Please give me any advise.


volvodude is offline
 
Reply With Quote
Old 07-14-2010, 12:10 AM   #2
MedsenFey
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Florida
Posts: 1,034
Liked 15 Times on 15 Posts

Default

If you provide recipe details (especially the ABV), that will help tremendously.


MedsenFey is offline
 
Reply With Quote
Old 07-14-2010, 01:56 AM   #3
avidhomebrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Posts: 2,552
Liked 23 Times on 22 Posts

Default

Without the recipe, go ahead and pitch some fresh, high-gravity yeast for bottling or transfer to a keg, cool, and carbonate. As long as it was sealed from the environment (airlock filled, stopper not ajar), it should be ok.
avidhomebrewer is offline
 
Reply With Quote
Old 07-14-2010, 04:18 PM   #4
MedsenFey
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Florida
Posts: 1,034
Liked 15 Times on 15 Posts

Default

If your mead is sitting there at 17% ABV, the only thing that will work is force carbonation. This is why I ask for a bit more info. Tossing more yeast into a batch that doesn't restart only act as a "yeast fining" and may give you some yeasty flavors and cloudiness.
MedsenFey is offline
 
Reply With Quote
Old 07-19-2010, 07:37 PM   #5
volvodude
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Mechanicsburg Pa
Posts: 63
Default

Sorry I took so long to get back to this-work, family,etc.The recipe was 14 lbs various honeys. The ABV worked out to 13%. I used D-47 yeast. Actually I have not even tasted this thing since my first racking. Hope that helps.
volvodude is offline
 
Reply With Quote
Old 07-19-2010, 10:25 PM   #6
MedsenFey
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Florida
Posts: 1,034
Liked 15 Times on 15 Posts

Default

What's the current gravity of the batch? Does it have residual sugar? If it is dry, it is still possible for the D47 to carbonate, but at that level of ABV, they may not be able to restart so it isn't a sure thing by any means. If this batch is not dry, the current D47 aren't going to do any more than they have already and if you want to carbonate, you'll need to acclimate a Champagne yeast like EC-1118 to get it done.
MedsenFey is offline
 
Reply With Quote
Old 07-20-2010, 04:20 PM   #7
volvodude
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Mechanicsburg Pa
Posts: 63
Default

The current gravity is 1.000. Fairly dry for sure. I can't remember what it tasted like to tell you if it was indeed dry. Carbing it is not a necessity. I just thought it might be nice to try it that way. I suppose I could attempt to carb a gallon and see if it works. If not. then at least I don't ruin the whole batch. Thanks for following this thread and helping me work this out.
volvodude is offline
 
Reply With Quote
Old 07-20-2010, 05:25 PM   #8
jonbomb
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: philadelphia
Posts: 630
Liked 2 Times on 2 Posts
Likes Given: 15

Default

why can't you use priming sugar like beer uses to carb it??
jonbomb is offline
 
Reply With Quote
Old 07-21-2010, 06:03 PM   #9
Buckshott00
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Michigan
Posts: 21
Default

I love the effervescence myself. Maybe take the time and money and try the force carbonate. Sweet bubbly melomel, the ladies can't stay away
__________________
__________________________________________________ __________________________________________________ ________________________________________ When ever I can I drink Canadian or HomeBrew Beers. No offense, but mass made american beers are like making love in a canoe...F***ing close to water.

Thank you Monty Python
Buckshott00 is offline
 
Reply With Quote
Old 07-22-2010, 02:57 AM   #10
MeadWitch
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: South of Weird, TX
Posts: 311
Liked 4 Times on 3 Posts
Likes Given: 13

Default

I love the effervescence myself. Maybe take the time and money and try the force carbonate. Sweet bubbly melomel, the ladies can't stay away[/QUOTE]


That is true. I always try to make at least half of each new batch sparkling and a wee bit sweet. I just love it. However, I carbonate with honey added at the time of bottling. I follow the 1/2 cup per 5 gallon rule, except for this last time when I miscalculated and added 2 tablespoons instead of 1. I have never had any problems or bottle bombs yet. [QUOTE=Buckshott00;2172974]


MeadWitch is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Leap Year Mead 2 BuffaloSabresBrewer Mead Forum 293 05-11-2012 03:31 PM
5 year old mead help........ Ed_Savage Mead Forum 10 01-18-2010 11:18 AM
25-year-old Mead TheFermenteer Mead Forum 23 05-01-2009 06:25 PM
Leap Year Mead? Gavzilla Mead Forum 29 02-08-2008 03:49 AM
10 year old Mead flip143 Mead Forum 10 02-22-2006 08:53 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS