Back from the dead

22 Mar
Sparkling mead

Sparkling mead

The mead that I was convinced was utterly dead may not be so much. It’s somewhat fortunate that I was using stoneware bottles for these, as the corks are not as fixed as with glass bottles (more like stoppers than corks).

We were debating over what to have for dinner when a distinctive ‘pop’ noise came through from the living room. It seems that somehow blending the mead and spirit mix to make a palatable drink has somehow resurrected the yeast in the mead (this was despite repeated attempts to do so deliberately). One of the bottles had blown its cork across the room. Moving like lightning we quickly uncorked the others to let the pressure out, before treating ourselves to a celebratory glass of sparkling mead apiece.

While we’re not entirely sure what to do about this, apart from possibly unbottling the mead, it’s certainly a cause for celebration as I spent nearly a week trying to get the stuff to wake up – and now, six days after we bottled it and two weeks after I gave up, suddenly it decides to do so. Once it’s finished (again) we’ll see how it’s turned out.

For other points we now have another 2kg of parsnips bubbling away for the next batch of parsnip wine, beetroot are going to be sorted this weekend, and I have a bag of dandelion heads as well – just in case.

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Posted by on March 22, 2014 in Bottling


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