Do you carb?

For those making mead and related drinks
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Manngold
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Do you carb?

Post by Manngold » Sat Sep 19, 2015 9:46 am

Simple question, I made a batch of Joe's Ancient Orange Mead mast Christmas. It is probably close to time to bottle. Do you guys carb your mead in the bottle or drink uncarbonated? If you carb, how much sugar in each bottle, and would I need to add any additional yeast, or should there still be some in suspension?

Thanks

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Cpt.Frederickson
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Location: BIAB in the Shed, Maidstone, Kent

Re: Do you carb?

Post by Cpt.Frederickson » Fri Sep 25, 2015 11:31 pm

Avoid carbing if I were you. Can be explosive as mead is less predictable than beer, and can continue to ferment very slowly for long periods.
The Hand of Doom Brewery and Meadery
Fermenting -
Conditioning - Meads - Raspberry Melomel yeast test, Vanilla Cinnamon Metheglyn, Orange Melomel.
Drinking - Youngs AAA Kit; Leatherwood Traditional Mead, Cyser, Ginger Metheglyn.
Planning - Some kits until I can get back to AG, then a hoppy porter, Jim's ESB, some American Red.

oldbloke
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Re: Do you carb?

Post by oldbloke » Sat Sep 26, 2015 6:27 pm

I've never had a fizzy mead, so I've never thought of trying to carb mine.

Manngold
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Location: Bromley

Re: Do you carb?

Post by Manngold » Tue Oct 06, 2015 7:00 pm

Thanks. Will keep it nice and simple. Do you still get sediment forming at the bottom?

Also, if putting into wine bottles, is it important to store on its side so the cork can absorb some liquid? I swear I read that at some point!

Thanks

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