growlrr
Well-Known Member
I only have about half a dozen meads under my belt - all still. For Thanksgiving I decided to do a (relatively) quick Raspberry/Lime Hard Cider and decided to try my hand at bottle carbonating it in 12 oz. beer bottles (three sons in their 20's insure I have a never ending supply). I let the cider ferment to dead dry (0.998) and used Brewers Best carbonating tabs. Less than three weeks from pitch to dinner and a huge hit. I'm wondering if there is any reason I can't so the same with mead? I'm pretty sure the science is the exact same, but I'm wondering if anyone has some experience with trying this? I'm not ready to step up to force carbing or kegging (I like the portability of bottles). Any pitfalls I need to be aware of?
