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View Full Version : My sparkling mead did not sparkle!



Montgomery
03-09-2004, 06:37 PM
I have a problem that i'm kind of upset about and was hoping someone could offer some help. I've made sparkling mead a few times with pasture champagne yeast with excellent results. However, it always came out a little on the dry side and too alchoholic for my taste. So for my last two batches i decided to switch yeasts for a change. I used a montrachet yeast with 16 lbs of honey in a 6 gallon batch. i let it ferment and bulk age for 4 months racking twice, and then bottled it with 8 oz of corn sugar to prime. i let it condition in the bottle for 6 months before deciding to try it. when i finally did crack one open i was very dissapointed, the mead tasted wonderful but was almost FLAT! It had only the smallest hint of sparkle. So my questions are where did i go wrong and how can i fix it? i'm unhappy enough with the result that i would be willing to open all the bottles, dump them back into the bucket and do some work on it. Thanks in advance for your help.

Jmattioli
03-10-2004, 10:39 PM
Maybe your yeast was done. (had reached its alcohol tolerance) If you want a sparkling mead use Lalvin EC-1118. It will defineltely reignite with the added sugar or honey.

Jmattioli
03-10-2004, 10:41 PM
Also use less honey to start so you don't get such a high alcohol content before you prime.
Joe

ThistyViking
03-10-2004, 11:19 PM
I have responded in the troubleshooting forum, I think as i stated there he seems to want a Sweet Sparkling mead....

That basicly needs forced carbonation as opposed to bottle conditioning. Otherwise BottleBombs or blown corks are all too likely.

Montgomery
03-11-2004, 03:52 AM
Any suggestions on how to fix this particular batch besides buying an entire kegging system? I was thinking about opening the bottles, dumping them into a bucket, repitching with champagne yeast, and immediately rebottling. Do you think this would work?

ThistyViking
03-11-2004, 04:07 AM
It depends on how much residual sugar they have... if residual sugar is low, and you wand DRY then that will work fine.

What is the gravity of your mead?