Sparkling Quick Mead in a Keg?

[user 204491]

Hey Gang,

So I'm nearly done fermenting my first batch of quick mead, and I'd like to make it a sparkling quick mead, force carbonated and served out of my kegging setup. I've googled around a bit, and seems this is a fairly common thing; however, I can't find suggested volumes of CO2 for serving mead. Does anyone have any tips?

 

[jc5066]

Personally I would use minimal CO2. Hopefully someone else will chime in with their opinion and some actual settings.

 

[Maylar]

It's all very subjective and personal taste. I've seen everything from just barely carbonated to champagne level. It's your call, bro.

 

[user 204491]

Thanks guys! I've been serving my kegged Kombucha at about 1.8 volumes (5 PSI @ 40F) and most of my ales around 2.4 volumes (11 PSI @ 40F), so I think I'll start my quick meads down around 1.8 and take it from there!

 

[loveofrose]

On my setup, 5 psi for slight carbonation, 8-10 psi for full carbonation. Keep in mind that mead doesn't really hold a head. Think champagne.

As to whether it tastes good with carbonation.... It depends on three things:
1. Recipe - Some recipes are better carbed and some really suck.
2. Degree of carbonation - I tend to go on the light side (barely carbonated) unless it is a braggot. The carbonic bite can take away from the aroma of some types of honey.
3. Personal taste - Just no accounting for this one.

 

[user 204491]

Thanks! This is my first exploration into short meads so I'm definitely trying and learning as I go! I figured that it wouldn't have much of a head, and imagined it being somewhat like my kegged kombucha - a very small head that dissipates quickly but with enough bubbles left over in suspension to make it refreshing.

Since I'll be doing quick meads exclusively they'll all have some sort of light flavoring, and I'm hoping the carbonation goes well with that. The first is a strawberry peppercorn short mead, so I'd imagine that to be very light and refreshing especially on a hot summer day.