So after the previous help we received here (http://www.gotmead.com/forum/showthread.php/25702-Did-we-screw-up) , some of our mead is finally at the stage where we'd like to think about bottling it.
Now I've read some articles stating sulfites can cause issues for people with Asthma?
If that's true I'd like to avoid using it :S
Do we have to stabilize to avoid bottle bombs?
Our recipe was as follows:
8.1 KG Honey
2.79 grams DAP
7.9 grams Fermaid - O
2 packets lalvin 71B - 1122
OG 1.118
Original total Liquid amount 20.1 liters
We added 2 more packets 71B and 12 grams fermaid O after 7 days (after the suggestions in our original thread)
We racked the whole batch in to 5 separate 1 gallon carboys after 1 month, at which point the gravity was at 1.018 (and activity had ceased for at least 3 days)
We now have 5 separate batches:
Basically we would like to bottle the vanilla mead, and are getting close to the 2 originals, but are unsure about stabilizing.
We do have K-Meta and K-sorbate, but I'm worried about the asthma issues I read about, and am wondering if it is absolutely needed.
We will not be back sweetening it at all, and it'll go in 750ml whine bottles with natural corks, then covered in sealing wax.
Now I've read some articles stating sulfites can cause issues for people with Asthma?
If that's true I'd like to avoid using it :S
Do we have to stabilize to avoid bottle bombs?
Our recipe was as follows:
8.1 KG Honey
2.79 grams DAP
7.9 grams Fermaid - O
2 packets lalvin 71B - 1122
OG 1.118
Original total Liquid amount 20.1 liters
We added 2 more packets 71B and 12 grams fermaid O after 7 days (after the suggestions in our original thread)
We racked the whole batch in to 5 separate 1 gallon carboys after 1 month, at which point the gravity was at 1.018 (and activity had ceased for at least 3 days)
We now have 5 separate batches:
- We added 1 vanilla stick to 1 of the carboys, which is now fully cleared up and is the one we're considering bottling today.
- We kept 2 carboys of the original recipe without changes, which are getting really close to fully cleared.
- We used 300 ml peach puree in 1 carboy, which is not done yet (Amount is simply our first test to see how it goes)
- and we also used 300 ml strawberry puree in 1 carboy which is also not done yet. (Amount is simply our first test to see how it goes)
Basically we would like to bottle the vanilla mead, and are getting close to the 2 originals, but are unsure about stabilizing.
We do have K-Meta and K-sorbate, but I'm worried about the asthma issues I read about, and am wondering if it is absolutely needed.
We will not be back sweetening it at all, and it'll go in 750ml whine bottles with natural corks, then covered in sealing wax.