Yesterday, I bottled 6 gallons of mead that I started in early August. I have never made a sparkling mead, so I decided to make half of it sparkle. I racked half of the carboy to my bottling bucket (it had been racked two times before; once after week 3, and again after a month) and added 1/4 cup of organic honey dissolved in hot water. I stirred until it was consistent and bottled to champaign bottles.
What concerns me, is that I read that it has to be kept cool, so put it in the fridge. After double checking, I realized that the fridge was too cold, so I pulled it out after it had been in there for about five hours, and it has been sitting in the basement ever since. My question is, will the short time it spent in the fridge have halted the fermentation required to make it sparkle? Also, is there a way that I can tell if the process is working, aside from popping a cork? Any help is greatly appreciated!
What concerns me, is that I read that it has to be kept cool, so put it in the fridge. After double checking, I realized that the fridge was too cold, so I pulled it out after it had been in there for about five hours, and it has been sitting in the basement ever since. My question is, will the short time it spent in the fridge have halted the fermentation required to make it sparkle? Also, is there a way that I can tell if the process is working, aside from popping a cork? Any help is greatly appreciated!
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