Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Bottled mead still, carbonation
Reply
 
Thread Tools
Old 03-22-2013, 02:38 PM   #1
gibiore
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 22
Default Bottled mead still, carbonation

Hey guys, I just bottled my first mead about a week ago, delicious by the way, but I didn't add any yeast or bottling sugars when I bottled it, so I assumed it wouldn't carbonate, but when I popped one open it was, I enjoy it but did I make bottle bombs? If so, how can I stop the fermentation?


gibiore is offline
 
Reply With Quote
Old 03-22-2013, 03:32 PM   #2
MarshmallowBlue
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Location: Bethlehem, NH
Posts: 1,437
Liked 180 Times on 139 Posts
Likes Given: 90

Default

You did potentially depending on how much sugar was left when you bottled. It's important to be sure that fermentation is complete before bottling as some bottles are name made to hold carbonation. You have a couple options I believe. You can carefully move all your mead to the fridge and continue to drink it -OR- Open them all up and move them back to a carboy to finish fermenting before re-bottling -And/OR- stabalize with sulfate and sorbate when it's back in the carboy.

How Old was the mead before you bottled it? Just curious.


__________________
Lifetime goal: 7,777 gallons --- gallons made 69
My Home Brew Blog
Alternative Homebrew Tasting Form
MarshmallowBlue is offline
 
Reply With Quote
Old 03-22-2013, 04:07 PM   #3
gibiore
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 22
Default

I had it in secondary for about 3 months over the winter
gibiore is offline
 
Reply With Quote
Old 03-22-2013, 04:29 PM   #4
gibiore
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 22
Default

If I cold crash the bottles for a while like a week can they be stored back in the cellar or do they need to be kept cold?
gibiore is offline
 
Reply With Quote
Old 03-22-2013, 04:37 PM   #5
MarshmallowBlue
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Location: Bethlehem, NH
Posts: 1,437
Liked 180 Times on 139 Posts
Likes Given: 90

Default

When you cold crash, you're not killing the yeast, you're simply putting them in sort of hibernation. Once the temps get back where they like, they will resume fermentation. Don't forget that yeast survived when the dinosaurs didn't.
__________________
Lifetime goal: 7,777 gallons --- gallons made 69
My Home Brew Blog
Alternative Homebrew Tasting Form
MarshmallowBlue is offline
 
Reply With Quote
Old 03-22-2013, 04:52 PM   #6
gibiore
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 22
Default

Hmm, I'll open the bottles and add some potassium sorbate over the weekend then close them back up then.

That outta stop the little beasties
gibiore is offline
 
Reply With Quote
Old 03-23-2013, 12:33 AM   #7
saramc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: suburb of Louisville, KY
Posts: 1,743
Liked 149 Times on 135 Posts
Likes Given: 1

Default

Quote:
Originally Posted by gibiore View Post
Hmm, I'll open the bottles and add some potassium sorbate over the weekend then close them back up then.

That outta stop the little beasties
Wrong. Sorbate will not kill the yeast nor halt a ferment. Sorbate is added only when your mead is at its lowest gravity and then if you choose to backsweeten, but not carbonate. Where sorbate goes, k-meta goes. Adding sorbate now will have no impact.

What was the SG before you bottled, and what was the temperature when you took that reading?

I would simply keep them all cold and consume sooner rather than later UNLESS you see if the bottle would tolerate pasteurization--but if the pressure is too high you run a huge risk by pasteurizing since the bottles could explode. Is your bottle suitable to carbonation?

If you choose to open them all and return to carboy under airlock you will want to ensure that there is no sugar left to be fermented before you bottle again.
__________________
Motto: quel che sara sara
saramc is offline
 
Reply With Quote
Old 03-23-2013, 03:59 AM   #8
gibiore
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 22
Default

Would pouring the mead back in a carboy taint the flavor?

I used some swing top bottles, I don't think they'd handle pasteurization but I'll research it
gibiore is offline
 
Reply With Quote
Old 03-23-2013, 12:55 PM   #9
MarshmallowBlue
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Location: Bethlehem, NH
Posts: 1,437
Liked 180 Times on 139 Posts
Likes Given: 90

Default

No, just be careful to not introduce a ton of oxygen by splashing it in there.
__________________
Lifetime goal: 7,777 gallons --- gallons made 69
My Home Brew Blog
Alternative Homebrew Tasting Form
MarshmallowBlue is offline
 
Reply With Quote
Old 03-23-2013, 04:20 PM   #10
nitack
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 152
Liked 16 Times on 11 Posts
Likes Given: 2

Default

Quote:
Originally Posted by gibiore
Would pouring the mead back in a carboy taint the flavor?

I used some swing top bottles, I don't think they'd handle pasteurization but I'll research it
Swing tips are designed for carbonated beverages. You have to be careful not to overheat though because of the rubber rings. If the pressure is too high pasteurization can push the rubber rings out as well. I just pasteurized a bunch of cider in swing tops with no problems.


nitack is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Bottled and Under Missing Carbonation maggator Beginners Beer Brewing Forum 8 01-18-2012 04:52 AM
bottled over-carbonation help jgroth Beginners Beer Brewing Forum 13 12-26-2011 07:38 PM
Bottled Beer - Low to no carbonation BugAC Beginners Beer Brewing Forum 14 12-15-2011 04:53 PM
Bottled for 7 weeks and still low carbonation Fillmoreslim Beginners Beer Brewing Forum 3 04-16-2011 10:08 PM
A ton of carbonation ( Bottled ) Mustangj Bottling/Kegging 15 09-11-2007 05:37 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS