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Quick Mead for a Wedding
I'll grab the recipe for the pomegranate mead tonight and try to post tomorrow. It uses 100% pomegranate juice so no worries about trying to strain a billion little seeds.
Nathan,
You can make and bottle a sparking mead, the same way you would bottle condition beer, it just won't be sweet.
On the other hand, if you are willing to try, you can pasteurize your mead, thusly-
Make a 8-9% ABV mead, ferment for 1 month, rack to 2ndry and let clear for a couple weeks.
Rack to a bottling bucket, sweeten with honey to taste, mix well, I usually end up with 1.5 - 2# honey.
Bottling- Smaller, stronger bottles are better. Let rest/condition for about a week. Make sure all the bottles are at the same temperature. Test a bottle every day until you get the amount of carbonation you want.
Then the tricky part.
Put the bottles into a very large pot, like 5gal, or a hot water canner, cover with warm water, cover the pot, bring SLOWLY to 170F. Turn off the heat and allow to cool. You may lose a bottle or two during this process.
There are some folks that pasteurize in the oven, but I'm of the opinion that if you're going to have the chance of a broken bottle, better it be inside a pot filled with water than all over the inside of your stove.
I have some Ancient Orange Spiced Mead that is 2 years old, that was done this way. Only have 2 six packs left, we save it for special occasions.
Good luck, and let us know how it turns out.
That's awesome! I'll give it a try.
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