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sparkling mead technique

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undyingfutility

NewBee
Registered Member
Mar 27, 2008
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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?
 
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
 
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!
 
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