• PATRONS: Did you know we've a chat function for you now? Look to the bottom of the screen, you can chat, set up rooms, talk to each other individually or in groups! Click 'Chat' at the right side of the chat window to open the chat up.
  • Love Gotmead and want to see it grow? Then consider supporting the site and becoming a Patron! If you're logged in, click on your username to the right of the menu to see how as little as $30/year can get you access to the patron areas and the patron Facebook group and to support Gotmead!
  • We now have a Patron-exclusive Facebook group! Patrons my join at The Gotmead Patron Group. You MUST answer the questions, providing your Patron membership, when you request to join so I can verify your Patron membership. If the questions aren't answered, the request will be turned down.

sparkling mead technique

Etowah Meadery - Drink Unique
African Bronze Honey - 50% off for GotMead members

undyingfutility

NewBee
Registered Member
Mar 27, 2008
12
0
0
34
Hey all,
I've got a dry mead sitting clearing, and I've been wondering how difficult it would be to both make it sparkling and leave some residual sugar. The percent alcohol on it is ~5% lower than the potential of the yeast I used to make it. My thoughts were to add some more honey, bottle, and let it carbonate a bit. Once it gets nice and fizzy, put the bottles in the fridge for a few days to take out the yeast. Is this plan viable? If not, can you recommend another way to achieve the same effect?
 

Oskaar

Got Mead Partner
Administrator
Dec 26, 2004
7,874
5
0
31
The OC
Use the forum search tool with "atmospheres" as the search criteria and "Oskaar" as the author. There have been several posts and threads about sparkling mead.

Other key search words are tirage, dosage and disgorgement.

If you're not getting any hit's you're using the wrong search tool, see the "Gotmead Tools . . . " topic board for more info on using the correct search tool.

Cheers,

Oskaar
 

undyingfutility

NewBee
Registered Member
Mar 27, 2008
12
0
0
34
Man, and I was trying so hard not to be the "use the search tool" noob. Thanks for the search words, Oskaar.


I suppose my question now is if anyone has enough experience with Red Star Cotes de Blancs yeast to know how effectively cold crashing will stop fermentation. I had read that the variety is supposedly good for this purpose, but I'd like to hear from somebody firsthand. Thanks in advance!
 
Etowah Meadery - Drink Unique
African Bronze Honey - 50% off for GotMead members