A general forum for making wine, cider, and mead at home.
- Posts: 270
- Joined: 4 years ago
I bottled my blueberry mead last month after having racked it 3 times since July. The last time, my airlock broke so I just used the twist cap for my 1 gallon jug figuring there wasn't any more residual sugar left. I opened a bottle last week and it's slightly carbonated. I used these makeshift swing top like mini corks and one just came off today and 1 bottle is pretty fizzy inside. I am not sure what to do. I left it open for a while then capped it off again and the bubbles are still rising up the mead inside.
Any tips on how I should proceed? Can I leave it open for a bit to let the gasses out or is this really no good? I wanted to age 1 bottle, but in case I might have already ruined them, I'll just drink them both on Xmas and offer it as gifts.
- Posts: 652
- Joined: 5 years ago
- Favourite Beer: stout
Potassium Sorbate will halt any more fermenting, if in fact it is fermenting and not bacterial action. Pasteurizing should do the trick as well.
- Posts: 121
- Joined: 6 years ago
- Favourite Beer: Vienna Ale
- Location: Kitchener
3 racks , that's a lot of opportunity for nasties if your not careful .
Anywho .. how's this turning out ? I am planning a mead shortly
Any tips on how I should proceed ? Can I leave it open for a bit to let the gasses out or is this really no good?
Air lock ? I would say yes ( during fermentation ) , let the gasses out . but through an air lock , " you don't want to blow a bottle up " .
I don't see a big difference between yeast gas and people gas , and holding a fart for 3 weeks is just plain wrong .
fermenter : high gravity fermented Vienna Lager , re-fermenting with abbey ale yeast . kinda experiment .