It's just to fill up the empty space with CO2.
They mention in their instructions to use only 1/3 of the sugar used normally for bottling. If so, they can't really handle much pressure. What kind of mini-kegs are you using? Something like this?
I've used them both (either Nutrivit on its own or a combination of the two). Nutrivit is a mix of DAP and other nutrients. My Wife has been away at a conference the last week, and I think she is going to think I have turned breaking bad on her when she gets home and see what I am doing in the cellar but still worried about the bottle bombs/grenades. 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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