keg, force carb, then bottle?

[nathan]

I have an 8/8/8 mead I'm guessing is done enough to bottle (my first mead).
Should I rack it off carefully into a keg, force carb it, and then bottle with the counterflow?
I'd like it sparkling and cold for drinking, but I doubt I'd go through it quickly enough to keep it in a keg on tap, and I'd like to travel with some of it to give to some people.

[DannyW]

Last mead I made I kept it on tap for a while, then when it was down halfway or so (took many months) I counterpressure filled bottles with the rest.

I assume you mean "counterpressure" rather than "counterflow?" My wort chilling device has no part in my mead bottling operation

[nathan]

der! yeah, my goof.

I've only got 3 gallons of this one, so I think I'll give it a shot this weekend (well, keg this weekend, bottle next)

[tavish2]

force carbing is the way to go for any cabonated beverage as you can dial in how much carbination is in solution. i never liked the guess how much corn sugar to add method.

[Mylo]

force carbing is the way to go for any cabonated beverage as you can dial in how much carbination is in solution. i never liked the guess how much corn sugar to add method.

'cept for Belgians.... just sayin'


Mylo