Greetings everyone. I am planning to carbonate a batch of mead and I'm confused about a few things.
First, I've read people say that you should add some additional yeast along with the priming sugar at bottle time in case there isn't enough healthy yeast in the mead. Is there a way to measure whether there is enough yeast to carbonate without having to add more? I don't have kegging equipment so I can't force carbonate.
Also, if I am planning to carbonate, should I only rack once so as to not lose anymore yeast, or will it be ok to rack a 2nd time?
As an FYI, I am making a 2 gallon batch with 6 lbs of honey and Lalvin EC-1118 yeast. Any tips or suggestions are most appreciated.
First, I've read people say that you should add some additional yeast along with the priming sugar at bottle time in case there isn't enough healthy yeast in the mead. Is there a way to measure whether there is enough yeast to carbonate without having to add more? I don't have kegging equipment so I can't force carbonate.
Also, if I am planning to carbonate, should I only rack once so as to not lose anymore yeast, or will it be ok to rack a 2nd time?
As an FYI, I am making a 2 gallon batch with 6 lbs of honey and Lalvin EC-1118 yeast. Any tips or suggestions are most appreciated.