I had an idea:
Fermenting in a high pressure vessel, I was thinking a soda bottle (no idea how this compares to a champagne bottle etc for pressure, but reduces risk from glass grenades).
Sealing the vessel part way through fermentation to build up the C02. Presumably this would stop fermentation through the pressure or build up of waste product (C02)? And leave a sparkling mead with a residual sweetness.
The mead would be drunk straight from the primary
Any thoughts?
Would it make it too yeasty if left in the primary for ages?
If so, is there a good recipe which would cover/complement the yeast taste?
Would the ferment actually stop?
Would it build so much pressure and explode it?
On a side note:
I have bottled some cider which I made with the lees of previous brews. I just threw it into a gallon of apple juice with some sugar, then bottled it into water bottles with some priming sugar. The water bottles aren't designed for pressurised beverages but havn't exploded yet They didn't get a huge amount of priming sugar though (8 or 12g in 1.5l (0.4gal)). It was just an experiment as I didn't want to throw away yeast that could still do things for me
Fermenting in a high pressure vessel, I was thinking a soda bottle (no idea how this compares to a champagne bottle etc for pressure, but reduces risk from glass grenades).
Sealing the vessel part way through fermentation to build up the C02. Presumably this would stop fermentation through the pressure or build up of waste product (C02)? And leave a sparkling mead with a residual sweetness.
The mead would be drunk straight from the primary
Any thoughts?
Would it make it too yeasty if left in the primary for ages?
If so, is there a good recipe which would cover/complement the yeast taste?
Would the ferment actually stop?
Would it build so much pressure and explode it?
On a side note:
I have bottled some cider which I made with the lees of previous brews. I just threw it into a gallon of apple juice with some sugar, then bottled it into water bottles with some priming sugar. The water bottles aren't designed for pressurised beverages but havn't exploded yet They didn't get a huge amount of priming sugar though (8 or 12g in 1.5l (0.4gal)). It was just an experiment as I didn't want to throw away yeast that could still do things for me