Cheesefood
Well-Known Member
I can't decide whether or not I should carbonate my mead. Anyone want to sell me on why I shouldn't carbonate it?
skou said:Carbonating high gravity meads, or sweet meads is a tricky prospect.
With high gravity meads, you have to figure out how much "room" your yeast has. Is it going to carbonate, before the alcohol shuts it down? Is it going to have too much sugar, and blow the bottles up?
Now, with sweet meads, you have similar issues. How do I know how much more can this yeast do? How do I turn the yeast off?
I think, low gravity meads are much more suited to carbonation.
steve
Cheesefood said:What about force carbonating it?
skou said:Yes, if you have the equipment, and can counter-pressure bottle, you can force carbonate.
I was just thinking about natural conditioning.
steve
Enter your email address to join: