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What would you name it and other ?s

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Never made a sparkling mead or anything carbonated before but something tells me that this is the one. Took the carboy out of the fridge and already began adding the lemon juice to taste. One cup seems to be to my liking. I'm feeling inpatient since its been over a month in the fridge and hardly any change in clarity. Usually I see a noticeable change by then. No Bentonite for now but instead sparkolloid sparingly. Come next Friday night I'll transfer to the bottling bucket and add the priming sugar. We will see how well the clearing agent works.

Im a little concerned with the degassing since it looks like carbonation... maybe the lemon juice addition (additional sugars). It had finished fermentation before the lemon juice addition. I'll recheck the SG at the end of the week before adding the priming. OG 1.12 and SG before the lemon juice was 1.000 on the mark. D47.

I was going to add another pack of yeast in couple of days just in case the cold shocking would have eliminated the yeast.

With the carbonation addition... let's call this batch Nefertitea with Pearls.
 
I bought beer bottles and capping equipment in prep for next week. I wanted to put some of the batch into smaller bottles (cheaters) to give away to the masses. The sales clerk said that I could use these bottles and be safe. They have the lip to place a cap on them... not sure if the bottle will break though. I've used these cheaters for wine but I don't know if they can withstand the pressure of carbonation. Has anyone used these bottles for carbonation? I have a bunch laying around otherwise I'll just stick with the beer bottles I bought.
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I just learned tonight that these aren't called cheater bottles but besides the point. Can I use them for carbonation? Obviously, I don't brew beer and need a little help.
 
They look like beer bottles, so should handle beer carbonation. Champagne bottles will hold more though.
Champagne will be safer when you're starting out, in case you accidentally over carb or double dose a batch.
 
kudapucat said:
They look like beer bottles, so should handle beer carbonation. Champagne bottles will hold more though.
Champagne will be safer when you're starting out, in case you accidentally over carb or double dose a batch.
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Yeah the hobby store clerk mentioned that most bottles like these that have a lip are able to handle beer carbonation... I wasn't too sure that she knew enough about brewing. Thanks for confirming.
 
Definitely cleared up and I could see straight through the carboy so I decided to bottle today.

Whoooaa! Definitely tastes like Zinger and mead:) I put in my 3 oz of Brewer's Best priming sugar... just shy of 2/3 cup. Bottled seventeen 187ml bottles and 9 one liter bottles. See you in two weeks.

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Looks super nice! Can't wait to hear about the final product. By the way, I forgot to congratulate you for not being eaten by spiders in Costa Rica... (I'm hoping it was you that went AND that it was Costa Rica...lol...weeeeee more mead please!)
 
Hahaha... absolutely no spiders or poisonous centipedes. In fact, the only annoying pest were the mosquitoes that would wait until I fell asleep. Wake up with half a dozen welts on my body. When I got to the beach, I had my eyes fixated on the ground due the paranoia of scorpions... no sightings.

PS. Speaking of Costa Rica, thanks for reminding me. I'm gonna bring on of my bottles from Costa Rica Meadery to my family's Easter brunch. Nothing like a little passion fruit mead to pair with an Easter ham.

mannye said:
Looks super nice! Can't wait to hear about the final product. By the way, I forgot to congratulate you for not being eaten by spiders in Costa Rica... (I'm hoping it was you that went AND that it was Costa Rica...lol...weeeeee more mead please!)
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Typically how long does it take to carbonate fully? I opened one of the bottles last weekend and noticed a hiss sound followed by a few bubbles. Pretty weak on the carbonation. It had been a little over a week since I bottled. Taste had been a little off, flat and small taste of bitter that had not been there before... maybe a little bit of bottle shock.
 
If you are near the ABV tolerance of the yeast it can take a month or two to carbonate.

In this case, if you started at 1.120 and finished at 1.000 you may be at an ABV level that will prevent D47 from being able to carbonate this.

Sent from my THINGAMAJIG with WHATCHAMACALLIT
 
Medsen Fey said:
If you are near the ABV tolerance of the yeast it can take a month or two to carbonate.

In this case, if you started at 1.120 and finished at 1.000 you may be at an ABV level that will prevent D47 from being able to carbonate this.

Sent from my THINGAMAJIG with WHATCHAMACALLIT
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Guess all I can do is wait. Thanks for the reply Medsen. Another ?... Should I put it in back into the fermenting fridge right below 70 degrees since I used D47 or will it have no affect on the taste with the priming sugar? Is there a chance for off tastes letting it be above 70?
 
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