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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > CO2 source for bottling mead?
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Old 03-30-2011, 03:32 PM   #11
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I think the more important thing will be how you bottle and what you seal the bottles with... If it's fermented out dry, and will be a still mead (did you back sweeten it to ensure the yeast is done, or stabilize it?) then I would cork the bottles and treat it like good wine. If using natural corks, lay it on it's side and relax. If synthetic corks, or caps, then you can leave the bottles standing up without worry.

I would also take a page from people that also make wine (the non-sparkling kind)...

I have four batches of mead that will be getting bottled sometime this year... They're still having yeast, and such, come out of suspension in them, but each time I rack, there's less in the bottom of the carboy. I'll probably rack just one or two more times before I put them into corny kegs for longer term aging (putting a tiny amount of CO2 over them, enough to get the seal to seat, then I'll release the pressure and fill with maybe 1PSI)... It is amazing how clear the traditional mead has become, compared with how it started out... Even after just ~4-1/2 months...


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Old 03-30-2011, 04:04 PM   #12
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Quote:
Originally Posted by Ace_Club View Post
Just bottle without CO2 purging. The small amount of time it is exposed to the air is not an issue. You can also add a crushed campden tablet to the mead and let it sit for a couple days to help prevent oxidation.

If you really want to purge, buy a CO2 tank and use that to purge each bottle and the bottling bucket, but it really isn't necessary.
Could you just put the Campden Tablet in the bottoling bucket and bottle right away.

Roger


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Old 03-30-2011, 05:13 PM   #13
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Could you just put the Campden Tablet in the bottoling bucket and bottle right away.

Roger
I think after mixing, you are supposed to allow it to off-gas for a day or two, but I'm not 100% on that.
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Old 03-30-2011, 05:20 PM   #14
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I think after mixing, you are supposed to allow it to off-gas for a day or two, but I'm not 100% on that.
No, you sulfite right before bottling. It binds to the wine so o2 can't.

I usually use one campden tablet per gallon at every other racking, which is roughly 50 ppm, and the same dose at bottliing. You don't want it to off-gas, otherwise it will lose the protection you just put in.
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Old 03-30-2011, 05:26 PM   #15
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No, you sulfite right before bottling. It binds to the wine so o2 can't.

I usually use one campden tablet per gallon at every other racking, which is roughly 50 ppm, and the same dose at bottliing. You don't want it to off-gas, otherwise it will lose the protection you just put in.
Good to know. Thanks for the correction.


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