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Sweet and sparkling
I have been reading thru the posts and have noticed a few posts stating that you cannot make a sweet mead sparkling. Did I read this wrong? I make a batch of Ancient Orange sparkling and it was wonderful. Granted I had to put the bottles in the fridge to stop the fermentation, but I like my mead cold anyways. Just curious for further mead batches. I loved the sparkling AO so much I plan divide my next batch in to still and sparkling both.
We make back sweetened sparking mead & cider all the time, it's the lady's fav.
But, I'm set up to keg, so I can force carb it.
The other way is a little tricky, pasteurization. But you don't have to store it in the fridge.
I've got some Ancient Orange that's about a year old & it gets better with age.
Back sweeten to taste, bottle & let it carb to where you like it. Then put the bottles in a 4-5 gal stock pot ( I use a hot water bath canner), fill with water, and slowly raise the temp to 170F, then turn it off & let it cool.
Caution- use only good strong bottles, cover the pot, you will probably lose a couple bottles each time. They break. But better in water than in the stove.
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