I do not have kegs or any way to force carbonate my mead.
I want a mead with a skosh of carbonation -- think Champaign.
I have a bunch of Champaign style bottles that can be sealed with a beer bottle cap and they appear very sturdy and strong. They are 750 mL and sold for Champaign bottling.
Assume I let my mead ferment to dry - .996 or thereabouts.
If I add some potassium Metabisulphite but do not add Super-Kleer (chitosan & kieselsol) prior to bottling I think that I will have some semi-active yeast in the must that can interact with priming sugar. Is my thinking correct?
Assume that the above is true, how much sugar would I add to so that I get reasonable carbonation but do not break the bottles?
Any ideas or help would be appreciated.
I want a mead with a skosh of carbonation -- think Champaign.
I have a bunch of Champaign style bottles that can be sealed with a beer bottle cap and they appear very sturdy and strong. They are 750 mL and sold for Champaign bottling.
Assume I let my mead ferment to dry - .996 or thereabouts.
If I add some potassium Metabisulphite but do not add Super-Kleer (chitosan & kieselsol) prior to bottling I think that I will have some semi-active yeast in the must that can interact with priming sugar. Is my thinking correct?
Assume that the above is true, how much sugar would I add to so that I get reasonable carbonation but do not break the bottles?
Any ideas or help would be appreciated.