View Full Version : Can I Still Make This a Sparkling Mead

11-26-2014, 11:47 AM

I’m currently making a mead for my wedding. I’d like to use it to replace the champagne toast. I was following a particular recipe and I’m not sure if I can make it sparkling now. It’s currently in my glass carboy. Here’s the recipe:

Date Made: 4/19/14
10 lbs local honey (Fruitwood Orchards South Jersey Pine Barren Honey)
~ 3.5 gallons of Poland Spring Water (to bring volume to 5 gallon)
2 packs of Lalvin 71B
5g LD Carlson Yeast Energizer
7g LD Carlson Yeast Nutrient
5g Calcium Carbonate
OG: 1.075

Gravity = 1.050
Added 5g LD Carlson Yeast Energizer & 7g LD Carlson Yeast Nutrient

Gravity = 0.998
Added teaspoon LD Carlson Potassium Metabisulphite
Transferred to Secondary with CO2 Blanket

Since I added the Potassium Metabisulphite can I still make this a sparkling mead? Can I add a portion of Lalvin 71B (2 grams?) with whatever I’m going to use to prime (sucrose, honey, etc.)? I know I’ll have to bottle with champagne bottles with cork and cage.

Thank you for any input.

11-26-2014, 01:32 PM
K-meta shouldn't interfere with making this sparkling. If you'd added Potassium sorbate, that would be a different story.

K-meta is a preservative. K-sorbate is a stabilizer.

You should be fine.

Chevette Girl
11-26-2014, 04:48 PM
I've bottle-carbed a batch where I had to hit it with campden tabs, just add a small amount of rehydrated yeast to the must before you add your priming sugar and you should be good to go. I think I used a quarter of a packet of K1V when I did mine. You might not want to use 71B for this though, it tends to get funky if you leave it sitting on the lees. I'd suggest blowing the bank for an 89 cent packet of champagne yeast like EC-1118. And you'll definitely want to rack it off of any accumulated 71B lees before you prime it.