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Drunken Viking
Guest
Guest
Hi, I am new here and am interested in home brewing becuase I am a microbiology major. Anyway, I have 2 questions. I am on a budjet and am trying to think of an easy to way to sterilly re-rack my mead. I know you can use a tube to siphon but to start this you have to suck on it and that obviously means it is no longer sterile. Will this compromise my mead or at this point is the amount of yeast present strong enough to out compete any contaminants from my mouth.
Second question,
I want sparkling wine and read that the best way to do this is wait till fermentation is complete. However, I also read that you should age mead after fermentation is complete, so, can I age my mead while it is simultaneously being carbonated? To carbonate I read the best way is to put a small amount of fully fermented mead and some sugar in a champagne bottle and then cork it off. What amount of sugar should I use to avoid making a bomb. (assuming a 750ml bottle). THANKS IN ADVANCE!
Second question,
I want sparkling wine and read that the best way to do this is wait till fermentation is complete. However, I also read that you should age mead after fermentation is complete, so, can I age my mead while it is simultaneously being carbonated? To carbonate I read the best way is to put a small amount of fully fermented mead and some sugar in a champagne bottle and then cork it off. What amount of sugar should I use to avoid making a bomb. (assuming a 750ml bottle). THANKS IN ADVANCE!