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Old 09-20-2008, 12:05 AM   #1
Mar 2008
Medford, MA
Posts: 53

when aging mead, how long should I leave it in the fermenter before aging it in the bottle?

and (not to hijack the thread) how much corn sugar at bottling? 3/4 cup or more, like for a tripel?


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Old 09-20-2008, 12:08 AM   #2
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Jun 2006
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Originally Posted by leoglenwood View Post
thanks in advance!

I made my first mead June 1st and FG was achieved three months ago; it's fairly clear... it was supposed to be a sweet mead - I made a Curt Stock recipe from Northern Brewer - 15 lbs of basswood honey for a 5 gal batch - FG was 1.002 (which made me think it over-fermented)

anyway, I was going to made it sparkling so do I add 3/4 cup corn sugar like for beer, or more, like I would for a tripel

and how long in the bottle?

or should I just leave it in the fermenter forever (6-12 months and then bottle?

What was the OG and the type of yeast you used? I'm thinking that maybe your yeast is pooped out and may not carbonate.

I would definitely leave it longer in secondary, racking every so often when you have lees. What do the instructions say? I'm not familiar with that kit.
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Old 09-20-2008, 02:40 AM   #3
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Feb 2008
Eastern Colorado
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Mead is a test of patience. You can "Bulk Age" as long as you'd like. The longer the better for the most part...But Like Yooper says...Rack every time you have a lot of lees on the bottom.

I've yet to have a really good sparkling mead, but I know they are out there. But I'd leave it still, especially since you are at 1.002,Which leads me to think that you have just exceeded your tolerance of the yeast.
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Old 09-20-2008, 05:57 AM   #4
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Sep 2008
Lewiston, ID
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Originally Posted by BigKahuna View Post
I've yet to have a really good sparkling mead, but I know they are out there.
Best one I ever had was by accident. I think Aegir smiled upon me and granted me the wisdom of the bees with that batch.

Kegged sparkling meads are easy. Bottled, well.. that is the challenge.
If I can figure out the secret, I will share.
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