Carbing a Braggot

[ThorsSon]

I brought this up in the Intro section, but it seems like I ought to move the discussion over here.

I have (what I am calling) a weizenweinmet (a high OG wheat braggot) in secondary that I want to carbonate when I bottle.

Since all I make is mead (so far), I have never carbonated anything before. From my reading, however, I am worried that the final gravity is too high (1.031, down from an OG of 1.139) for carbonating... I really don't want to end up with bottle bombs.

Do you guys think that I am toying with disaster if I try to carb this?

Are there steps I can take to ensure that the gravity is high due to residual unfermentable sugar, and not fermentable sugar? Should I try to raise the temp a little, and see if it kicks back up? Should I repitch yeast (already has 2 packets of Lalvin EC-1118)?

I intend to let it sit for another few weeks (maybe even a couple of months... we'll see) before bottling. Do you guys think I should try to get more attenuation? Or should I just bottle it and pray?

[Redweasel]

How long has the gravity been stabalized? It probably could not hurt to warm it op just a touch and see if it takes off again. I don't have alot of experience with meads so maybe someone else will chime in.

[Ó Flannagáin]

I agree with Red 100%. If it's been stabalized for a month, and you've tried bringing the temp up over 80F, give it a little shake before then too to stir up some yeast; anyway, if you do all that and it stays stabalized for another few weeks... then go ahead and bottle it (and pray).

[ThorsSon]

How long has the gravity been stabalized? It probably could not hurt to warm it op just a touch and see if it takes off again. I don't have alot of experience with meads so maybe someone else will chime in.

I have not seen a change in gravity for over a week.

[Ó Flannagáin]

With a beverage that high in original gravity, I wouldnt' be comfortable about a final gravity until it's been stable a month at least.

[ThorsSon]

OK... have the carboy sitting in a hot water bath now... we'll see what happens.

What I am hoping is that the gravity is as high as it is due to unfermentable sugars from my wheat malt... but we'll see.

[Ó Flannagáin]

And there's a good chance of that. Don't get the carboy too hot or you will kill the yeast. Try to keep in the 80/90 range.

[ThorsSon]

And there's a good chance of that. Don't get the carboy too hot or you will kill the yeast. Try to keep in the 80/90 range.

yeah, the water is only 90.

The airlock is bubbling again... so seems like there must still be some fermentables in there.

[Ó Flannagáin]

either that or absorbed co2 is being released. Definitely check the gravity again in a few days.

[DrunkenSatyr]

If I was the one bottling this beast up I would be using Champagne bottles. They are meant to hold MUCH more pressure and Most LHBS will rent you the corker.

[ThorsSon]

If I was the one bottling this beast up I would be using Champagne bottles. They are meant to hold MUCH more pressure and Most LHBS will rent you the corker.

My only problem with that solution is that the closest HBS to me (that I know of), is in Austin... Austin is about 300 miles away.

[Ó Flannagáin]

Wow! Just looked you up on mapquest, you're right next to the border and the beach. You like it there?

[DrunkenSatyr]

If I was the one bottling this beast up I would be using Champagne bottles. They are meant to hold MUCH more pressure and Most LHBS will rent you the corker.

My only problem with that solution is that the closest HBS to me (that I know of), is in Austin... Austin is about 300 miles away.


At the minimum I would get the correct capper and use Belgian bottles. At least you can enjoy the beer also!

[ThorsSon]

Wow! Just looked you up on mapquest, you're right next to the border and the beach. You like it there?

I've only been here since last June... but it is pretty nice. If it wasn't for the fact that I don't know many people down here, and my girlfriend was 600 miles away, I would be happier. The weather is nice... a little hot for my taste, but for the pay raise I got, I can put up with a lot. ;)

I am originally from the Lubbock area.

[ThorsSon]

At the minimum I would get the correct capper and use Belgian bottles. At least you can enjoy the beer also!

good idea... are the Belgians gonna take 29mm caps instead of the normal 26mm?

[sanders5x]

If I was the one bottling this beast up I would be using Champagne bottles. They are meant to hold MUCH more pressure and Most LHBS will rent you the corker.


Thats a good call, I have used the plastic champagne bottle corks with the wire tie downs, and besides costing a little more, I think they work great. I get recycled bottles for all my beer and wine, I think it is too wastefull to buy new ones(ones at the liquor store with beer/wine don't count!) and most bottles will last untill you drop them! (just like those nice glass carboys!) if you were into brewing, I would just tell you to keg it, err ... bottle it in a nice 5 gallon stainless steel bottle!

[ThorsSon]

Thats a good call, I have used the plastic champagne bottle corks with the wire tie downs, and besides costing a little more, I think they work great. I get recycled bottles for all my beer and wine, I think it is too wastefull to buy new ones(ones at the liquor store with beer/wine don't count!) and most bottles will last untill you drop them! (just like those nice glass carboys!) if you were into brewing, I would just tell you to keg it, err ... bottle it in a nice 5 gallon stainless steel bottle!

I am thinking about getting into kegging... mead on tap would ROCK!!!

[DrunkenSatyr]

At the minimum I would get the correct capper and use Belgian bottles. At least you can enjoy the beer also!

good idea... are the Belgians gonna take 29mm caps instead of the normal 26mm?


Nope, you can get a hand corker and use beer corks with wire cages. Hand corker is a bit of a PITA but much safer than using beer bottles.

[poops4president]

I second DS
i was guna make sure u use sparkling wine bottles even if u ferment the rest of it out. And does a braggot have to be carbed or is it outa style to be still

[ThorsSon]

I second DS
i was guna make sure u use sparkling wine bottles even if u ferment the rest of it out. And does a braggot have to be carbed or is it outa style to be still

No, a braggot doesn't have to be carbed... but when I sampled it, it seemed to me that it would be more enjoyable if it was carbonated.

The flavor profile was a little simpler than I had hoped too... I think I will hop this one, next time, if I make it again.

[ThorsSon]

I had an idea:

As a test, I racked 1 gallon off and primed it. I bottled the test gallon in sanitized 20oz plastic Coke bottles. Then I made sure I got the lids as tight as possible. Then I put them in a cooler with 75 F water (not enough to submerge the bottles) and put the cooler in the spare bathtub.

This way I can keep a check on them. If I start seeing swelling, I will know there is a problem... and if I get bottle bombs out of it, it will be much less dangerous.

[Ó Flannagáin]

You will definitely see a little swelling... the true way to tell is after a few weeks, open one and see if it foams over or if it has a nice level of carbonation.

[ThorsSon]

You will definitely see a little swelling... the true way to tell is after a few weeks, open one and see if it foams over or if it has a nice level of carbonation.

oh yeah... after 3 weeks, I will definitely open one (unless I believe there is a risk of explosion... then I ain't touching them)

[Ó Flannagáin]

You will definitely see a little swelling... the true way to tell is after a few weeks, open one and see if it foams over or if it has a nice level of carbonation.

oh yeah... after 3 weeks, I will definitely open one (unless I believe there is a risk of explosion... then I ain't touching them)

If there is risk of explosion, just wrap it up in a thick towel then open it with an oven mit.

[poops4president]

or if you have friends like mine get them to do it!