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Carbonating and fining mead

I've got my first batch of mead almost ready for bottling and had a couple of questions.  First, if I want to make a sparkling mead, what's the best way to do that?  Do I just add corn sugar like with priming beer?  If so, how much?  Is there are any reason to prefer sparkling over still mead? 

Second, it's fairly cloudy, I assume from the raspberries that I added.  Can I clear it like I do my homemade wine, by adding isinglass and stirring to get rid of the CO2, and then letting it sit for a couple of weeks?  Or do I need to add some pectic enzyme in addition to or in lieu of the isinglass?

Thanks in advance!

 

DO NOT STIR YOUR MEAD!!!!!!!!!

Hazy mead is usually an indicator that it needs more time in the secondary.  But some fruits leave a hazy that will never settle out.  You can cure this with a little Sparkloid.  Simply mix up a batch and rack the meed onto it and let it do it's thang.

Corn sugar works fine to carb up a mead.  IME though I'd use half as much as you'd use for a 5g batch of beer.  About 2.5oz for 5g of mead yealds a nice fiz without the fear of bottle bombs.

 

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