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Old 05-28-2012, 01:21 AM   #1
kickrjason
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Jun 2011
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Since this is my first batch. I am Leary of the bottling. I have made many batches of beer but I think for some reason the residual sugars in the mead has me nervous. I don't want bottle bombs. What's the best procedure to carbonate mead?

And for the record the auto correct on my iPhone is to blame for my title. I can't edit it.
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Old 05-28-2012, 01:34 AM   #2
roadymi
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what is SG now? What is your ABV? What yeast did you use? Are you going to use beer bottles? Do you want a sweet or dry mead?

So many variables to consider.

Basically if you want sweet carbonated mead......you sweeten to taste add another 3/4 cup per 5 gallons and pasteurize when properly carbed. The easiest way to tell this is to fill a plastic soda bottle and when it is good and hard it is time.

if you want a dry carbed mead.......confirm it is finished fermenting (3 consecutive SG readings the same over a week or 2 period) add 3/4 cup sugar / 5 gallons and bottle.
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Give a man a beer, he'll drink for the day.Teach a man to brew, he'll be drunk the rest of his life.
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Old 05-31-2012, 01:10 PM   #3
kickrjason
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the SG right now is 1.022 the OG is 1.113 ABV is 11.9%

It has been steady for months so i am sure fermentation is done.

I like how it tastes now, it is a Vanilla Chai Mead. i know weird recipe for a first mead. Its brilliantly clear and i plan on using beer bottles. how do you pasteurize mead?
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Tap#1 Summer Saison
Tap#2 Amarillo Pale Ale

Primary English Mild
Secondary -Vanilla Chai Mead

Kegged Has Hefeweisen #4, Speckled Heifer Cream Ale
Bottled - Cherry Oatmeal Stout, Burbon Vanilla Oatmeal Stout, Blueberry Hefeweisen, Stubborn Baby Pale Ale,

 
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Old 05-31-2012, 02:00 PM   #4
hwilshusen
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Jan 2012
Bridgeton, MO
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I haven't pasteurize mead but this works for cider.

http://www.homebrewtalk.com/f32/easy...g-pics-193295/

 
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Old 05-31-2012, 09:41 PM   #5
roadymi
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If it has been steady SG for a month or longer I wouldn't pasteurize. I would use campden and degas real well before bottling. As you bottle fill a plastic soda bottle, use this as a monitoring device. If it becomes rock hard then you will need to pasteurize your beer bottles using the above mentioned link.

BTW.....your mead looks wonderful.....awesome bright color.

EDIT: just noticed you want carbed mead....you will have to pasteurize. Your mead is either stuck or has exceeded your yeast tolerance to finish at 1.022. Either way I would prob use 1118 and 3/4 cup per 5 gallons of priming sugar than pasteurize. The 1118 should restart fermentation and the priming sugar will allow you to maintain your current sweetness.
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Reality is an illusion that occurs due to the lack of alcohol.
Give a man a beer, he'll drink for the day.Teach a man to brew, he'll be drunk the rest of his life.
I have 8 carboys, 8 cornies, 5-1 gal jugs, 200 wine bottles, 10 cases of beer bottles and a nice assortment of flip tops....My goal is to keep them at least 50% occupied

 
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Old 05-31-2012, 09:49 PM   #6
roadymi
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Middle of the Mitten, Michigan
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one more edit.....unfortunately when you bottle carb you will lose some of your pristine clearness as the lil yeasties will settle out in your bottles.
__________________
Reality is an illusion that occurs due to the lack of alcohol.
Give a man a beer, he'll drink for the day.Teach a man to brew, he'll be drunk the rest of his life.
I have 8 carboys, 8 cornies, 5-1 gal jugs, 200 wine bottles, 10 cases of beer bottles and a nice assortment of flip tops....My goal is to keep them at least 50% occupied

 
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Old 06-01-2012, 12:39 AM   #7
YeastieBoys
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Feb 2012
Ferndale, MI
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Why do you need to pasteurize to carb a mead? I'm planning on carbonating a mead in a couple of months, but doing it through force carbonation through a keg, then bottling. What would pasteurizing do?

 
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Old 06-01-2012, 01:03 AM   #8
TheBrewingMedic
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Dec 2011
Stanfordville, NY
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They are pasteurizing to stop the process, once a certain level of carbonation is reached to stop bottle bombs, thats what the one in plastic is for to monitor how much pressure is building.
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Old 06-01-2012, 01:06 AM   #9
roadymi
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Dec 2009
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Quote:
Originally Posted by YeastieBoys View Post
Why do you need to pasteurize to carb a mead? I'm planning on carbonating a mead in a couple of months, but doing it through force carbonation through a keg, then bottling. What would pasteurizing do?
Are you wanting to leave it sweet? If so you need to stop the fermentation process with chemicals or heat
__________________
Reality is an illusion that occurs due to the lack of alcohol.
Give a man a beer, he'll drink for the day.Teach a man to brew, he'll be drunk the rest of his life.
I have 8 carboys, 8 cornies, 5-1 gal jugs, 200 wine bottles, 10 cases of beer bottles and a nice assortment of flip tops....My goal is to keep them at least 50% occupied

 
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Old 06-01-2012, 11:52 AM   #10
kickrjason
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Jun 2011
Phoenix, AZ
Posts: 285
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i think ill go the bottle carb route. if its stopped where its at should i try and do anything with the gravity or is it where a back sweetened mead would be?
__________________



Tap#1 Summer Saison
Tap#2 Amarillo Pale Ale

Primary English Mild
Secondary -Vanilla Chai Mead

Kegged Has Hefeweisen #4, Speckled Heifer Cream Ale
Bottled - Cherry Oatmeal Stout, Burbon Vanilla Oatmeal Stout, Blueberry Hefeweisen, Stubborn Baby Pale Ale,

 
Reply With Quote


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