Any suggestions on how to carbanate my mead, im open for suggestions, the 2/3 pf a cup for 5 gallon thing did not do much for me las go around so any suggestions please explain your process please..................cheers more beers.
i used 15 lbs of clover honeyI use the easy method shared here... http://www.brewerylane.com/champagne.htm
Could you share your technique so we can troubleshoot? We will need to know the start date of your mead, yeast used, OG, FG, date you bottled and initiated carbing, any additives used, racking dates, etc.
You have a drink that's at the max alcohol tolerance of the yeast, about 14 percent...it may not even ferment completely dry.i used 15 lbs of clover honey
about 4 ish gallons of spring water to = 5 gallons of must
2.5 tsp of nutrient
2.5 tsp of energizer
1 packet of lavalin d-47
I did not get a og by my dumbassness ha ha but 12 days in when i racked it into secondary i had a 1.020 gravity reading, and it tasted hot but good flavor for being so young. It is in secondary now where i pretty much leave it untill it is completley done and settled and for the most part cleared up, but when the time comes to bottle and carbonate i was just lookin for some detailed advice because when i did the 2/3 cup of table sugar boiled than cooled and mixed into my 5 gallon carboy and bottled i got very little carbanation if any it still was good mead but i like it carbonated. I have not added any ginger, any juice, any raisins ect, just honey,water,yeast,nutrient and enerigizer. thanks for your time.
You have a drink that's at the max alcohol tolerance of the yeast, about 14 percent...it may not even ferment completely dry.
Putting in more sugar is only going to make it sweeter...and your chance of getting a stronger yeast to ferment in that environment is probably impossible...but I've never tried.
In your current situation I think force carbonation in a keg is your only
I see what your saying ive read i could just bottle it at 1.020 so it would kinda carbonate from the last of the sugar fermenting but i think it would most likely work at first but then months later ofter ageing in a room temp area it would start popping corks or breaking glass. I might try to bottle one bottle as it is and let the rest of the carboy do its thing over time. thanks have a good one.