Serving Really Highly Carbonated Mead

[fxdude]

My fiance and I made 15g of melomel using her families honey to serve as the champagne toast at our upcoming wedding. I have it in kegs at 34 degrees at 50psi trying to force carbonate it to somewhere around champagne/sparking wine level (my regulator safety valve trips at 55psi or I'd go higher). We've definitely decided we want it at a super sparkling level so thanks for the suggestions of just serving at a lower carb level.

I'm guessing the best way to get it from kegs into champagne glasses for 300 people is to have at least 30ft of beverage line between the keg and the tap and use a flow restricting tap.

I've read that I should keep the serving pressure really high, closer to the carbonated pressure? I did try a test serving it using 10psi with only about 6-8ft of beverage line and no flow restricting tap and it had lots of foam. Guessing the long line of tubing and flow restrictor would help with the high serving pressure?

 

[Maylar]

I would post this question in the kegging / bottling sub forum. I think it's a bit outside the realm of most mead makers.

 

[NotAnyMore]

I haven't done anything with flow restricting tap or that high of pressure but I do keg most of my session style meads, increasing the beverage line length and reducing the size will help reduce the foaming. It may not be practical for 300 people but pre-chilling the glassware may help as well.

according to https://www.kegerators.com/beer-line-calculator/ you should have about 44 feet of 3/16th line

one last note double check on your tubing that the psi rating on your tubing is high enough, a quick search on amazon shows tubings rated anywhere from 14 to 55 psi working strength.

This is the one I use and has a 55psi working strength
https://www.amazon.com/dp/B00E6BCXQ8/?tag=skimlinks_replacement-20