Hello all!
I have a batch of rapberry melomel in a secondary fermentor, and I want
to know what I need to do to carbonate it.
I used the foolowing to make a 5 gallon batch:
12# orange blossom honey
6# frozen raspberries
water to 5 gallons
2 packs powdered DanStar champagne yeast
At 2 weeks in a 6 gallon plastic bucket, all airlock activity had
stopped so I racked to a 5 gal glass carboy. A hydrometer reading showed
the SG tobe at 0, and the taste was very dry, high in ***, and very
yummy.
How much honey should i add at bottling time?
How long should I let the it age before bottling?
Do I need to be concerned about the yeast dying and not being able to
carbonate after waiting for the mead to age in the secondary?
thanks
jim