Removing dead yeast from the carbonated mead?

[SimPilot]

Problem - once you open the bottle even if it's chilled, dead yeast circulates and makes entire drink gets muddy. is there a home-made solution to attempt to remove yeast while not loosing liquid or carbonation inside?

A year ago I've made 1 gallon clover honey + EC1118. Only one bottle survived to have a birthday due to ...OP's thrust. That last bottle was the best and most amazing sparkling mead I've made/had, other than dead yeast floating bottom 1/3 of the bottle.

What say you, homebrew community?

 

[madscientist451]

Removing the sediment from the bottle isn't an option, you can carefully decant the liquid off the top, but then your carbonation will dissapate.
Going forward, take your time and let the mead settle on its own and then rack off to another container and use cold crashing/ fining additives to clear it some more.

 

[Redeemer]

Problem - once you open the bottle even if it's chilled, dead yeast circulates and makes entire drink gets muddy. is there a home-made solution to attempt to remove yeast while not loosing liquid or carbonation inside?

A year ago I've made 1 gallon clover honey + EC1118. Only one bottle survived to have a birthday due to ...OP's thrust. That last bottle was the best and most amazing sparkling mead I've made/had, other than dead yeast floating bottom 1/3 of the bottle.

What say you, homebrew community?

It has been my experience that EC1118 forms a pretty dense yeast cake in the fridge. Just watch your pour, pour out the entire bottle upon opening and also, don't fuss too much about a little cloudiness. That strain won't make your drink taste funky.

 

[SimPilot]

Thanks for replies. Just as I suspected...sparkling mead is outside of my reach for now....

 

[Gruel]

They are doing that with champagne though (removing yeast from the bottle), aren't they? I think they slowly rotate the bottles so the neck sits low, then almost freeze it, remove the cork with the sludge, and quickly recork. I could google it, but what's the fun in that?

Edit: googled it anyway. Here's a good description: Disgorging sparkling wine - how to get the yeast out of the bottle | BKWine Magazine |

 

[SimPilot]

remove the cork with the sludge, and quickly recork.

This is the process, but I can't imagine how to do this in the home environment. -27C seems like would require LOX.