Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > my meads stinking up the room
Reply
 
Thread Tools
Old 07-09-2013, 10:57 PM   #21
pujiman
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2013
Posts: 39
Liked 1 Times on 1 Posts

Default

How would you carb up to champagne levels? I was just gonna corn sugar it at bottling like I've done my beers, but the recipe is called a champagne mead


pujiman is offline
 
Reply With Quote
Old 07-10-2013, 10:33 AM   #22
fatbloke
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2006
Location: UK - South Coast.
Posts: 2,698
Liked 182 Times on 167 Posts
Likes Given: 30

Default

Quote:
Originally Posted by pujiman View Post
How would you carb up to champagne levels? I was just gonna corn sugar it at bottling like I've done my beers, but the recipe is called a champagne mead
Dry to 14% ABV then either chilling and force carb or methode champenoise


__________________
"What the large print giveth, the small print taketh away". Tom Waits.

Oh, and here's some blog stuff!
fatbloke is offline
 
Reply With Quote
Old 07-11-2013, 04:27 AM   #23
pujiman
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2013
Posts: 39
Liked 1 Times on 1 Posts

Default

What's method champenoise?
pujiman is offline
 
Reply With Quote
Old 07-11-2013, 03:26 PM   #24
fatbloke
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2006
Location: UK - South Coast.
Posts: 2,698
Liked 182 Times on 167 Posts
Likes Given: 30

Default

Quote:
Originally Posted by pujiman View Post
What's method champenoise?
Mr Google is your friend......he can explain it better than me.....
__________________
"What the large print giveth, the small print taketh away". Tom Waits.

Oh, and here's some blog stuff!
fatbloke is offline
 
Reply With Quote
Old 07-11-2013, 07:24 PM   #25
brewguyver
Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
brewguyver's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Pittsburgh, PA
Posts: 1,414
Liked 165 Times on 120 Posts
Likes Given: 11

Default

Quote:
Originally Posted by fatbloke
Mr Google is your friend......he can explain it better than me.....
An he provides some results with pretty backgrounds, like this one:
http://www.domaine-ste-michelle.com/...ampenoise.html

Anyone else think "look it up" should be standard, now that Oi don't have to lug 40# books around or go to the library?
__________________
Brewguyver - the man who does everything wrong so you won't have to!
brewguyver is offline
 
Reply With Quote
Old 07-12-2013, 04:30 AM   #26
pujiman
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2013
Posts: 39
Liked 1 Times on 1 Posts

Default

I looked it up as soon as i asked him what it meant, fatblokes just been adding a lot to this thread and I wanted to see what else i could get out of him, you can't find everything on the internet
pujiman is offline
 
Reply With Quote
Old 07-12-2013, 04:45 AM   #27
T_Baggins
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
T_Baggins's Avatar
Recipes 
 
Join Date: Apr 2013
Posts: 760
Liked 78 Times on 62 Posts
Likes Given: 313

Default

lol, yep, had the same blow off with apple/cherry in a gallon jug... added nutrient after 10 days in primary...good thing it was in the sink!
T_Baggins is offline
 
Reply With Quote
Old 07-12-2013, 04:54 AM   #28
pujiman
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2013
Posts: 39
Liked 1 Times on 1 Posts

Default

Am i right to believe method champonise is pretty much making your drink sparking with in bottle fermentation?
pujiman is offline
 
Reply With Quote
Old 07-12-2013, 09:07 AM   #29
Bearmaul
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Posts: 62
Liked 4 Times on 4 Posts
Likes Given: 3

Default

Quote:
Originally Posted by pujiman View Post
Am i right to believe method champonise is pretty much making your drink sparking with in bottle fermentation?
Yes.
__________________
Primary: Oatmeal Stout Bochet Braggot
Secondary: Orange Melomel
Planned: Cinnamon Cyser, Strawberry Melon Mint Melomel, Cherry Vanilla Melomel, High ABV Oak Aged Vanilla Metheglin
Bearmaul is offline
 
Reply With Quote
Old 07-12-2013, 07:02 PM   #30
seejay1031
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2013
Posts: 1
Default

Quote:
Originally Posted by pujiman View Post
Am i right to believe method champonise is pretty much making your drink sparking with in bottle fermentation?
Not really, thats just bottle conditioning. Method Champenoise is bottle conditioning, aging for a decent amount of time on the lees (yeast) and then a tedious process called riddling where the bottles are kept at a 45 degree angle neck down and are turned slightly each day. Also the angle is slowly increased. This lets all the yeast sediment get trapped in the neck. Then the bottles are dipped in liquid nitrogen so that the sediment is frozen into a solid plug. The bottle is then uncapped the pressure forces out the frozen sediment and the bottle is corked with a champagne cork.

This process is what gives Champagne and Cava and other fine sparkling wines their tiny bubbles and their clarity, as opposed to simple bottle conditioning


seejay1031 is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
We no need no stinking beer gun... BierMuncher Bottling/Kegging 1233 06-29-2015 09:27 PM
We don't need no stinking boilivers! crookshc Home Brewing Photo Forum 3 12-12-2012 01:20 AM
We don't need no stinking blow-off naiek General Beer Discussion 5 03-27-2012 10:32 PM
REALLY don't need stinking beer gun cheezydemon3 Bottling/Kegging 12 02-10-2011 02:15 PM
I don't need no stinking "I don't need no stinking beer gun" gun! jds Bottling/Kegging 9 05-26-2010 07:12 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS