So, gave my brother a bottle of my Cherry Blossom Green Tea with Blood Orange (log which I made back in winter with bread yeast, and with family in town, we drank it saturday.
To my surprise, Even after stabilizing, cold crashing, racking off the lees, letting set for 2 months bulk aging before bottling, the mead had built up CO2 and was sparkling.
It's kinda neat, when me and my friends first tried it a month after bottling, I thought I noticed a slight tingle on the tongue from carbonation, but friends didn't when asked, and just wrote it off to it not being degassed 100%.
So a tip, when you first start bottling, use beer bottles, might not look fancy, but can hold pressure better.
To my surprise, Even after stabilizing, cold crashing, racking off the lees, letting set for 2 months bulk aging before bottling, the mead had built up CO2 and was sparkling.
It's kinda neat, when me and my friends first tried it a month after bottling, I thought I noticed a slight tingle on the tongue from carbonation, but friends didn't when asked, and just wrote it off to it not being degassed 100%.
So a tip, when you first start bottling, use beer bottles, might not look fancy, but can hold pressure better.