...since I primed and bottled a batch for sparkling mead. Should I be seeing any sediment in the bottles yet? They still look real still and not seeing any sediment or bubbles in the bottles yet when I (gently) agitate them and hold up to the light.
Last edited by hepcat; 04-30-2012 at 09:57 PM.
Yes, you should eventually see some lees form as it bottle conditions, and then the yeasties fall down. 10 days would be a pretty short time.
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Generally it takes about 3 weeks for adequate carbonation - that's assuming that your yeast has not reached it's alcohol tolerance before you bottled.
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Thanks for the feedback you guys.
Something I forgot to mention, it was racked twice before bottling, at 19 days old, then again at 27 days, bottled at 41 days old. I know some yeast is left behind at each racking, so I guess there may not be any viable yeast left. Only time will tell I guess.
Last edited by hepcat; 05-01-2012 at 08:55 AM.
In my limited experience, it usually takes about a month to 6 weeks- But that is in my kitchen. Depending on the ABV, temperature, number of live yeast cells left in suspension, etc, that time could vary a few weeks.
2.5 tablespoons is around .16 of a cup, the usual 1 cup per 5-gallon batch would be 1/5 = .20 of a cup so it will be a lighter carbonation, but it's still within the right magnitude. And yeah, if there aren't many viable yeast cells still in suspension, it may take a little longer. But there's a reason we don't assume a clear, racked mead is safe to bottle with residual sugar unless we stabilize or sterile filter it!
A warmer place may speed things up a little. And I used to like to turn each bottle upside-down then reset it back in its nice dark case every few days while it was priming to keep the yeasties in suspension (also so I could see what kind of lees it was dropping). Don't know if that's an actual good idea, the beer brewers will probably just tell you to leave it alone.
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It was originally a 4 gallon batch that I racked into three one gallon carboys and one 3L carboy and only used one gallon for sparkling mead. So I used the amount of priming sugar(honey) recommended by the newbee guide and added 2 1/2 T to one gallon. And I have the bottles stored in this really cool wine rack, upside down. Here's the wine rack http://www.bedbathandbeyond.com/prod...p?SKU=13191344, it holds six bottles upside down. Perfect, I thought, for storing/aging sparkling mead. Guess it's going to take longer than I thought it would to carbonate.
Last edited by hepcat; 05-01-2012 at 11:31 PM.
" ...no sense hauling empty carboys around when full ones take up just as much space. " -TheFlyingBeer (on HomeBrewTalk)
I'll turn them right side up a few weeks before I'm ready to open one. Would like to get a chest freezer one of these days and use that wine rack in the freezer for riddling.
But damn, got all this mead sitting around now, aging in bottles and carboys and it's driving me crazy because I don't want to try any of it til it's aged at least a 3 or 4 more months.
Which is why I'm planning to do a braggot soon... and that grape pyment too. And then may try a batch of beer also, something to do, and drink, until all the mead is ready.
I have sparkling mead!!!!! 19 days in the bottle. Held them up to a bright light and could see sediment and alot of bubbles!
"I said it was good eats, not fast eats."
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Yes. Tiny, champagne type bubbles. I could see them when I held the bottles up to a bright light and looked through them. It's def carbonated.
Decided to open a 15.5oz Grolsch flip-top bottle of the sparkling mead this past Thursday night, 20 days in the bottle, and it wasn't very sparkly,lol. But the consolation prize is: it tasted great! Liked it so much I drank it anyway.
I saw lots of bubbles in the bottle before I opened it but that was deceiving. When I opened it, there was no foaming out the top and not much bubbling, when I poured it into a glass. And I could see really tiny bubbles in it if I held the glass up to the light.
I think I'll prime with 3 T honey/gallon next batch of sparkling mead instead of 2.5 T.
I think the yeasties will eat whatever sugar is there, whether sucrose, glucose, dextrose, maltose, whatever.
Primary: Fin Du Monde Clone
Secondary: OSH #3, Murphy's Stout Clone, Bass Clone, Black Wheat Brackett, Cyser
Bottled: Newcastle Clone, OSH Clone #2, OSH Clone #1, Wheat Brackett, Black Wheat Brackett
Sounds good....that's what I'd like to do, now that I've got a few gallons of mead sitting around bulk aging...