1st timer advice needed

[raebear]

So I am going to give this mead thing a try. Already a pretty good homebrew geek. Questions.

So... can I, is it a good protocol to-
1. primary ferment in a carboy, then rack to a corny keg for a secondary fermentation, so that subsequent rackings can be done via a co2 push?
2. condition via this method for a period of time?
3. adjust sweetness to final taste a month or two prior to bottling?
4. then bottle w co2 counter pressure?
5. I have on hand Red Star Montrachet and Cote des Blancs, which would be best iyo?

I am going to attempt a mildly sweet, 5 gallon batch with 12 lbs Orange blossom honey as the initial must.

Thanks, Ray

 

[MarshmallowBlue]

1-2 :Not a Keg guy sorry, someone else will cover it
3. Yes, stabilize with sulfite and sorbate before back-sweetening: But you can backsweeten as son as ferment is done since it will restart your clearing process from added proteins and stuff in the honey.
4. Yeah knock yourself out, you can do still and carbonated as you wish. NOTE Don't put carbonated mead into a standard wine bottle (they do not hold pressure and will pop corks or explode). Beer and champagne bottles are fine
5. I prefer Cote Des Blancs for medium meads in that range.

 

[raebear]

Thanks MBlue, not going to carbonate just use the CO2 to push and fill so as to minimize O2 exposure.

 

[fatbloke]

Thanks MBlue, not going to carbonate just use the CO2 to push and fill so as to minimize O2 exposure.

You don't need to be anal about that. It's mead......not beer !

Personally I wouldn't use any redstar yeast until they start publishing decent data, like Lallemand do for their Lalvin and other ranges......

 

[raebear]

LOL.... Thanks fatbloke