I have also heard that champagne bottles can handle around 8bar, and I have been saving some to test. I have got 3 minikegs which my latest batch of honey ginger beer is in, and I am thinking of filling one with some mead when it is done and trying to kick off a second fermentation in the keg. However I know that they could still explode. I do bottle in fliptops, which I have adjusted so that if the pressure builds up at to ~3bar, it usually self releases. This is also part of the reason I started researching more when I started adding honey and I noticed the pressure increasing quiet a lot. The first story I remember my father telling me about his brewing days before I was born was of bottles exploding at 2 am in the morning and he thought somebody was shooting at him. I'm also worried about the bottle carb'ing. ![]() I do plan on creating some heating in my cellar just for the mead, so hopefully I can keep it at ~15˚C So I guess I'll use that as a starting place for what to play with. I see that the "Bioferm Killer" you mentioned from Brouwland does mention as low as 10˚C. I tried to explain to them about "when in Rome" and all that. Somebody today actually asked my why on earth I would be wanting to make wine/mead when I live where I do. If you're NOT lucky, you can create "bottle bombs" that can shatter the glass bottle when you pick it up. ![]() It can be done, but if you don't do it right, you will blow the cap/corks off (if you're lucky) and lose your mead on the floor. Perhaps some others here have done it and can advise on that, as I make still meads. K1 is available in the UK, and it says it will go down to 10 C, although I cannot verify personally that it will work at that cold a temp.ĭ47 is available as a part of a "variety pack" here as well, and I think you can select a 5 pack of D47 there as well.īe careful with the carbonation in any case. There is also a NewBee guide on this site which is good for beginners, and a search function that will yield info on carbonation and other issues.įrom Brouwland, I have had good luck with Īlthough it requires a temp of 15 C or more, so it might not work for your situation. You can also go to and listen to previous broadcasts of GotMead Live, which has a lot of info as well. ![]() If you haven't become a Patron yet, I would urge you to do so and access information there. ).įor a metheglyn, Oskaar has recommended K1 and D47 in the Patron section, to which I might add BM4x4. Welcome to the mead making addiction, which I call Mazerotic Encephalopathic Affective Disorder (M. Well, you certainly are from a wine making region, at least from grapes. Of course, I am pretty sure there will be many more and different types of everything bubbling soon Which is of course why I am looking at what yeasts to get and find out what is available so I can decide what I can do. Since we both really love the carbonated "ginger beer" I have been making, This is why I mentioned sticking to the carbonated style. My first JAOM is already busy bubbling away, and my "wine starter kit" I ordered from brouwland arrived yesterday. My wife loves it as well and we couldn't wait every week for next batch to be ready as we only made 2-3 bottles, and this lead me to start doing more research, ending up on mead, and how I finally ended up here. ![]() So I guess you could say I have been making a bastardised form of Metheglin's for a few months. Of course I started messing around with different flavours, adding herbs and spices, and after one day adding honey as a sweetening agent. This is at least where I will be brewing, Though I work in Genéve in Switzerland.Īnd yes, I am new to mead, I started making my own ginger beer again this year, based on how my mother made it when I was a kid, doing it directly in bottles, and drinking it in 2-5 days. I stay in France in the Côtes du Rhône region.
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