Making a sparkling melomel

Making a sparkling melomel

Post by James A. Smit » Tue, 06 Jan 1998 04:00:00



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

 
 
 

Making a sparkling melomel

Post by Don Buch » Tue, 06 Jan 1998 04:00:00


Quote:
>I have a batch of rapberry melomel in a secondary fermentor, and I want
>to know what I need to do to carbonate it.

That melomel is going to have a bit of a kick to it ... but no matter, I'll
take it for granted that you know this will produce an *** level closeer
to 10% range. (I'm just looking at things from the point of view that my
personal-not-to-be-taken-as-meaning-anything idea of a sparkling mead is
closer to 5% (like a beer.))

I would guestimate that you'd need perhaps a cup of honey dissolved in the
whole batch of 5 gallons.

normally to carbonate that much you need about 3/4 cup of table sugar or a
cup of corn sugar.

Since honey is typically 75% (as I remember it) sugar of all sorts, this
should do.

Don

----------

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Making a sparkling melomel

Post by James A. Smit » Sat, 10 Jan 1998 04:00:00


: >I have a batch of rapberry melomel in a secondary fermentor, and I want
: >to know what I need to do to carbonate it.

: That melomel is going to have a bit of a kick to it ... but no matter, I'll
: take it for granted that you know this will produce an *** level closeer
: to 10% range. (I'm just looking at things from the point of view that my
: personal-not-to-be-taken-as-meaning-anything idea of a sparkling mead is
: closer to 5% (like a beer.))

: I would guestimate that you'd need perhaps a cup of honey dissolved in the
: whole batch of 5 gallons.

: normally to carbonate that much you need about 3/4 cup of table sugar or a
: cup of corn sugar.

: Since honey is typically 75% (as I remember it) sugar of all sorts, this
: should do.

: Don

: ----------

: Winemaking linx & FTP, rec.crafts.winemaking FAQ, Missing Link Rovers
: (Mtl Que Can), firstarter FAQ, Scouting FTP & Super Scout(er), Star Trek
: linx & FTP, Help Stop Spam, Zee Svedish Cheff, Summer Camp selection