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It's super sweet and I used white-labs sweet mead yeast it's stopped at 13.5 %. I was wondering if I could just put those little co2 tabs in or something of that nature. I don't have a kegging setup or the 300 $ to put down on one so if any other method is possible I would like to shoot for it.

Can anyone tell me the best way to carbonate my 10 month old mead when i bottle next week... to be served on june 27

sounds good thanks for all your help .. isn't science fun

well i was going by the hydrometer reading to judge alcohol what step am i missing to get an accurate reading.. and I used WLP720 which calls for 70-75 at pitch .

made my must 2.5 weeks ago it's been fermenting away . fairly steady however I have had a real problem with temp fluxuations beacuse of the weather changing. so i put heat into the room to level it . well I noticed fementation bubbles in the airlock just about stop an errant one or two every...

If I want to carbonate my mead in the bottle and I keep the alcohol under 10% which I have heard I need to in order to have enough live yeast to properly carbonate has anyone ever thought of using Maple syrup instead of priming sugar? or any good insight into carbonating mead would be greatly...

they seemed to have taken a little longer to start than I expected but they are, all 3 batches ,cranking out the CO2 . I have a really good feeling about the outcome . Now that I have to wait at least a year to be happy I am gonna start beer . I need instant gratification.

i am hoping for a nice dessert mead .

batch one is bubbling away now thanks.. I used white labs WLP720 .. my only concern now is will all the honey ferment leaving me a nice sweet/dessert mead or will i have a weirdly sweet mead with unfermented honey

So i made my first must .52% tartric 1.132 Og pitched sweet mead yeast at 72 degrees F the yeast instructions call for 70-75 F 21 hours in and not a bubble in sight .. anyone have experienced words of wizdom for me?