Beer Forum

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.

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

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)

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.

tavish2 wrote: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