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Strawberry Mead (1 gallon)
Thank you for your help. I did as you said last week, used a de-gassing device, let it sit in gallon jugs for 4 days, saw signs of carbonation, and rebottled again. Then yesterday had another bomb!!!! I need to test my FG again. Maybe I will just sit and drink the rest- haha.
I am having bottle bombs with some of my raspberry mead. Is it possible to have used too much honey? Tastes wonderful though. I used 15 # honey for 5 gallons. Had a beginning s.g. of 1.11, bottled at 1.06. Any suggestions? Have aged it for 10 months.
I should have said, saw NO signs of carbonation.
Hey John, so sorry for not seeing this. Seems my notifications aren't consistent. I'm very late to your first question, but you rack off the raspberries after they lose their color, which in my experience is about 5 days. 6 months is a great time to let it age, it should be a very nice and well rounded mead by now. Hope it came out great!
You used the correct amount of honey, but your final gravity of 1.06 is extremely high. Roughly half the honey you used wasn't fermented at the time of bottling, which would absolutely result in bottle bombs. That means you bottled it well before the yeast finished eating all the sugar. At this point, when you go to open a bottle it will probably shoot a geyser like Old Faithful, so I'd be careful! My best advice to try to salvage it would be to open them in a sanitized bucket to collect the off shoot, and put it back in the carboy to finish fermenting, then rebottle when the FG is closer to 1.00. I'm sure it tastes amazing though, I love sweet meads. If you're happy with how it tastes and just don't want any more explosions, you'll need to still open them and add potassium metabisulfite. It will be extremely carbonated as well, so you might want to let it go flat for a couple of days. Good luck!
First batch is 6 weeks old, 13.5% ABV. Started another batch today. Both with honey from my bee hives!
I made this, and it was delicious!
I'm fixing to start a batch this week that will have some local blackberries, so I'll post back as it goes.Located just north of Tulsa.
Sure is. Some people add a little bit of honey at bottling. You just want to be careful to not add too much so as to not create bottle bombs. They sell pre sized carbonation sugar tabs at most homebrew shops.
Hi JimblesIs it possible to re-inoculate before bottling and get a sparkling mead?Just a thought.
Thanks Jimbles, I'll give that a try :)
Looks great! If it's ready to bottle, it's ready to drink. It's possible yours petered out early. You could always try to restart the fermentation by adding more honey and nutrients. Mead should be sweet, that's why it's the nectar of the gods!
Great instructable, thank you. I made mine in a 5L carboy, but I think I stuffed up the measurements. It tastes delicious but not very alcoholic. I'm going to try again though. How long after bottling do you think until it is ready to drink? I know the last batch of mead that I made, it was ready after 6 months, but it gets better with age.
Hi ecjones, how did your mead go?
Thank you for not boiling the honey. Boiling kills all the good stuff in the honey, making it just another sugar. Meanwhile raw honey is very, very good for you! - Stewgal57
Very nice, with a good overview of the entire process. Thanks for the labels link.I also love raspberry in meads but make them a bit differently. Show mead first, then rack with fruit. That way I can get more variety from a 5 gallon batch. Tart cherries and blackberries are also great with sweet meads. I'll have to try cinnamon with fruit. Cinnamon and vanilla in plain clover is an surprisingly good combination.I did a blog post a couple of years back, which describes the first part in more detail - how to make a proper starter, and the natural vs campden tablet choice. I'm firmly in the no-boil camp!http://blog.offgridgeek.net/2014/07/27/a-new-batch...Pete - OffGridGeek
not all raspberries are "tame".
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