eogaard
Well-Known Member
I've just racked my traditional mead to secondary, and it ended up finishing at .997 (from OG 1.113 using lalvin 71B-1122). I used about 1/3 buckwheat honey and the rest clover honey, and I'm really unsure about the aftertaste given off by the buckwheat. However, I feel like this is as good an opportunity as any to try carbonating a mead when I bottle it. Is this something that would be feasible given that it fermented to dryness? Anyone have experience on the subject?