I have a concern on the safety of a batch of mead I've made, and whether or not it poses a significant risk for popping off the corks or shattering the bottles. I gave a few bottles to some friends, and I don't want the mead making a mess or the bottle shattering.
I have made about 20 batches at one gallon per batch of mead. My latest batch was the following:
I gave the batch about 14 days to go from an OG of 1.098 down to 1.008. It is a tiny bit sweet, and tastes pretty good, considering how young it it. As it begins to clarify on it's own, I added a packet of boiled bentonite, 0.5 teaspoons of potassium sorbate, and 1/15th of a teaspoon of potassium metabisulfite. After 3 days of waiting, the mead isn't bubbling at all, and I haven't seen any bubbles in the regulator at all. I've racked it twice, and the mead is very clear.
I was talking with a fellow wine maker at a local store today who told me that the potassium sorbate's effects wear off after a year, and she lost a batch of dry white wine when all the corks started popping off a year later. Is the only safe way to ensure the bottle won't break or pop the corks by using a filter system? Should I ask my friends to consume the mead sooner than later?
My key concern is that although the fementation appears to have stopped, I was using Lalvin EC-1118 yeast, which can go up to 18% ABV before it stops. Since this mead was at 14% ABV when bottling, I'm worried that if somehow the fermentation starts again, they could be hurt by glass flying everywhere.
Are my concerns legitimate, or can I calm down a bit?
I have made about 20 batches at one gallon per batch of mead. My latest batch was the following:
- 1.5lbs Wildflower Honey
- 1 gallon distilled water
- 2 oranges, crushed
- 25 cherries, crushed
- 1 pod of star anise, crushed
- 1 packet of Lalvin EC-1118 yeast, rehydrated
I gave the batch about 14 days to go from an OG of 1.098 down to 1.008. It is a tiny bit sweet, and tastes pretty good, considering how young it it. As it begins to clarify on it's own, I added a packet of boiled bentonite, 0.5 teaspoons of potassium sorbate, and 1/15th of a teaspoon of potassium metabisulfite. After 3 days of waiting, the mead isn't bubbling at all, and I haven't seen any bubbles in the regulator at all. I've racked it twice, and the mead is very clear.
I was talking with a fellow wine maker at a local store today who told me that the potassium sorbate's effects wear off after a year, and she lost a batch of dry white wine when all the corks started popping off a year later. Is the only safe way to ensure the bottle won't break or pop the corks by using a filter system? Should I ask my friends to consume the mead sooner than later?
My key concern is that although the fementation appears to have stopped, I was using Lalvin EC-1118 yeast, which can go up to 18% ABV before it stops. Since this mead was at 14% ABV when bottling, I'm worried that if somehow the fermentation starts again, they could be hurt by glass flying everywhere.
Are my concerns legitimate, or can I calm down a bit?
