Still mead problem - Home Brew Forums

Register Now!
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Still mead problem

Reply
 
Thread Tools
Old 09-29-2012, 08:44 PM   #1
matalec1984
Recipes 
 
Jul 2011
Shrewsbury, Ma
Posts: 106


So I made my Cranberry/Blackberry Melomel and bottled it about a year ago.

I had used both sulphite and metabisulphite in the secondary to shock the yeast and keep my mead still.

The bottles were still up until a couple of months ago. Now they are fairly carbonated. I'm not sure where the carbonation came from. Any ideas?

Also any suggestions on how to stop them from carb'ing anymore. I don't want any explosions.

I was thinking of uncorking and then recorking in order to let the pressure out.

Thoughts?
__________________
Bottled:ESB, Rye Dog Pale Ale V.1, All the Kings Horses Pilsner v.1, Imperial Pumpkin Ale, Daywalker Red Ale v.1,Hazelnut Spiced Porter, 2009 Red Meritage, 2011 Dry Mead, 2009 New England Cyser, 2009 South African Shiraz, 2009 Chilean Chardonnay, 2011 Dry Johannisburg Riesling
Primary: Vanilla Milk stout v.2 and v.3, Chocolate Raspberry Port
Secondary:Italian Barolo, Cran-Blackberry Melomel, Peach Icewine
On Deck:Isla's Boon Strawberry Blonde v.1, Caramel Apple Mead

 
Reply With Quote
Old 09-29-2012, 08:53 PM   #2
tom_gamer
Recipes 
 
Oct 2011
Houston, Texas
Posts: 621
Liked 34 Times on 28 Posts


Go into the cider section and look at the sitcky to stovetop pasteurize. That should do it.

 
Reply With Quote
Old 09-30-2012, 12:47 AM   #3
funkadelicturkey
Recipes 
 
Feb 2009
beer
Posts: 448
Liked 102 Times on 66 Posts


just curious; was the mead clear when you bottled it? If so, is it still clear now or has it become cloudy? Is there yeast sediment on bottom of the bottles?

I am thinking that maybe your mead is not carbonating but as residual CO2 from fermentation may be coming out?

I would imagine that the cork would be pushed out before the bottle burst. There is actually a wine opener that injects CO2 past the cork to push out the cork.
http://www.amazon.com/Cork-Pops-Orig.../dp/B0002S6BNU

 
Reply With Quote
Old 09-30-2012, 12:38 PM   #4
matalec1984
Recipes 
 
Jul 2011
Shrewsbury, Ma
Posts: 106

Funk!

You have absolutely nailed the conditions. The wine was perfectly clear when bottled and now there is a cloudy haze floating in suspension. When I pour the mead it is still very clear, but it does look a little strange in the bottle.

Also we have had a bottle where the cork has pushed out even though they are shrink wrapped.

I'm glad to know it is residual co2 and not actually carbonation. Any suggestions to alleviate this issue. Would opening the bottles and corking allow the co2 to escape?
__________________
Bottled:ESB, Rye Dog Pale Ale V.1, All the Kings Horses Pilsner v.1, Imperial Pumpkin Ale, Daywalker Red Ale v.1,Hazelnut Spiced Porter, 2009 Red Meritage, 2011 Dry Mead, 2009 New England Cyser, 2009 South African Shiraz, 2009 Chilean Chardonnay, 2011 Dry Johannisburg Riesling
Primary: Vanilla Milk stout v.2 and v.3, Chocolate Raspberry Port
Secondary:Italian Barolo, Cran-Blackberry Melomel, Peach Icewine
On Deck:Isla's Boon Strawberry Blonde v.1, Caramel Apple Mead

 
Reply With Quote
Old 09-30-2012, 02:44 PM   #5
fatbloke
 
fatbloke's Avatar
Recipes 
 
Dec 2006
UK - South Coast.
Posts: 2,698
Liked 182 Times on 167 Posts


the slight appearance of sediment suggests it's still fermenting. you're lucky if one of the corks has pushed out, it's better than the bottle exploding.....
__________________
"What the large print giveth, the small print taketh away". Tom Waits.

Oh, and here's some blog stuff!

 
Reply With Quote
Old 09-30-2012, 09:09 PM   #6
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,420
Liked 7845 Times on 5497 Posts


Quote:
Originally Posted by matalec1984 View Post
S
.................I had used both sulphite and metabisulphite in the secondary to shock the yeast and keep my mead still.
Sulfite and metabisulfite are exactly the same thing. You may have doubled the dose, but wine yeast is amazingly tolerant of sulfites. That's why winemakers use sulfites all the time- it's a great preservative and antioxidant that has very little affect on the yeast.

If you weren't completely done fermenting when you bottled, that would explain the now "carbonated" bottles. Did you take hydrometer readings before bottling?

If it was me, I'd pull out the corks before the bottles explode.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 09-30-2012, 10:46 PM   #7
saramc
Recipes 
 
Feb 2011
suburb of Louisville, KY
Posts: 1,743
Liked 168 Times on 152 Posts


Did you happen to backsweeten your mead?
__________________
Motto: quel che sara sara

 
Reply With Quote
Old 10-01-2012, 01:52 AM   #8
vespa2t
Recipes 
 
Nov 2008
Kansas City
Posts: 251
Liked 6 Times on 5 Posts


Man, don't do that stove top pasteurization bologna. It's dangerous if there is pressure in the bottle as the pressure increases a lot when heated

Instead, if it is still fermenting, put them in a fridge to put the yeast to sleep. I've had to do that before with cider/apfelwine
__________________
-Paul O.
Vintage Vespa, Classic Mini Cooper, and Fermentation. Thats my life.

 
Reply With Quote
Old 10-01-2012, 11:27 AM   #9
tom_gamer
Recipes 
 
Oct 2011
Houston, Texas
Posts: 621
Liked 34 Times on 28 Posts


Quote:
Originally Posted by vespa2t
Man, don't do that stove top pasteurization bologna. It's dangerous if there is pressure in the bottle as the pressure increases a lot when heated

Instead, if it is still fermenting, put them in a fridge to put the yeast to sleep. I've had to do that before with cider/apfelwine
Pasteurization is safe and kills the yeast, and yes you do this when the bottles are carbed. Chilling them only works while they are chilled. They will become active again once they warm up.

 
Reply With Quote
Old 10-01-2012, 12:14 PM   #10
matalec1984
Recipes 
 
Jul 2011
Shrewsbury, Ma
Posts: 106

I meant sulphite and sorbate, it was a typo and yes I had taken my readings, the mead finished at .996 which was actually lower then what I had planned. I backsweetened with a pound of buckwheat honey and then let it age in tertiary for 5 months after that. It was bottled for another 5 months or so before any sign of this carbonation creeped up.
__________________
Bottled:ESB, Rye Dog Pale Ale V.1, All the Kings Horses Pilsner v.1, Imperial Pumpkin Ale, Daywalker Red Ale v.1,Hazelnut Spiced Porter, 2009 Red Meritage, 2011 Dry Mead, 2009 New England Cyser, 2009 South African Shiraz, 2009 Chilean Chardonnay, 2011 Dry Johannisburg Riesling
Primary: Vanilla Milk stout v.2 and v.3, Chocolate Raspberry Port
Secondary:Italian Barolo, Cran-Blackberry Melomel, Peach Icewine
On Deck:Isla's Boon Strawberry Blonde v.1, Caramel Apple Mead

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
First mead problem Homercidal Mead Forum 9 08-21-2012 07:26 PM
First Mead batch problem/no problem? Hosedaddy Mead Forum 10 04-17-2012 12:43 PM
Mead problem freckled1 Mead Forum 6 12-28-2011 03:39 PM
No-Heat Mead - Fermentation Problem or Methodology Problem? matts Mead Forum 12 09-15-2011 10:11 PM
First mead problem superzombie Mead Forum 4 05-11-2010 05:25 PM


Forum Jump