ace21122112
Member
- Joined
- Jul 3, 2014
- Messages
- 9
- Reaction score
- 0
I'm going to try to make a batch of sparkling mead. Does any one have any tricks to making sure it's being bottled at the right time to carbonate but not too much to make a bomb?
I'm going to try to make a batch of sparkling mead. Does any one have any tricks to making sure it's being bottled at the right time to carbonate but not too much to make a bomb?
I'm going to try to make a batch of sparkling mead. Does any one have any tricks to making sure it's being bottled at the right time to carbonate but not too much to make a bomb?
I don't think you'll have to try too hard, as long as you don't kill the yeast with sulfites or have an environment with more alcohol then they can tolerate you'll have effervescence.
Very curious for the result. I'd want to do a carbed mead in the future, but I'm scared there won't be any yeast left to eat up the priming sugar after a few months of secondary.
This may be a stupid question, but I'm assuming you add the yeast to the whole batch a couple hours before bottling so it can multiply and distribute?You can prime with added yeast.
You can prime with added yeast (EC-1118 is good for that if good for little else) and Hoppy2bmerry, while champagne bottles can withstand many volumes of pressure the cap can still pop if there is enough pressure. I bottled some sparkling elderflower wine and lost several bottles to flying champagne caps (I used the plastic caps tied down with wire nets but the pressure was enough to send those corks across the room. You do need to be certain that the pressure build up will not be excessive.
Even better the imported beer bottles that are 11.2 or 16ozs they tend ot be stronger glass.
Enter your email address to join: