Pressured bottles when making mead

[N.Zgonjanin]

Hey, I wanted to start making mead, and found some recipes online stating that it should be bottled after 2 weeks of fermenting in a barrel. After sitting for a week in the bottles I noticed that the caps we're about to pop off, so I decided to check how pressurized it is, and now there is mead everywhere . Does anyone know what's up with that?

 

[SmallScaleOperator]

Sounds like it wasn't done fermenting. Normally one would take gravity readings a few days apart before bottling. If you get the same reading two or three days apart, and its close to your expect FG your good to move to bottles. Otherwise, Woosh!

 

[Maylar]

It wasn't finished fermenting. CO2 generated by the yeast made pressure in the bottles.

 

[N.Zgonjanin]

Thank you

 

[JimRausch]

Yep, got to say if this is a recommendation from the recipe then I have to wonder about other recommendations. Mead is never ready to bottle in 2 weeks. Primary fermentation may be done by then, but there is a lot of settling, degassing and maturation left to be done. Mine are ready to bottle in about 3 months, after 2-3 rackings off the sediment.