Homebrewing Stack Exchange is a question and answer site for dedicated home brewers and serious enthusiasts. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

So the mead I made six weeks ago did not taste great when I moved it into secondary. Plenty of solvent notes. I have big plans for lager season and want that secondary back. I'm planning on force carbonating for a sparkling mead. Can I do so, then put it in bottles for the rest of its conditioning?

share|improve this question
is this a straight mead, or a fruit or herb? – BozoJoe Dec 3 '10 at 2:24
Straight dry mead. – Rich Armstrong Jan 8 '11 at 15:25
up vote 7 down vote accepted

You can transfer the mead from secondary into a keg for extended conditioning. In my experience it is better to bulk condition, then any adjustment that may need to be made can be done before bottling. These things would include stabilizing, back sweetening, adding acid, etc. If you bottle and later realize that you should have added some sweetness you will have to open every bottle to achieve this. This is something I learned from talking with Ken Schramm.

share|improve this answer
I agree with Chris. My strawberry mead (melomel really) took nearly a year to be ready to bottle and another year before becoming drinkable. – TinCoyote Dec 1 '10 at 18:26

The mead will probably take on the order of a year to be ready. If you're strapped for aging space, you can probably dose it with campden to kill off any remaining yeast, and then force carbonate and finish the rest of the aging in bottles. As stated above, bulk aging is better if you're expecting to need to make any flavor adjustments to it, though.

share|improve this answer

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.