Hello Brewers!
I Have a few questions.
I make a buckwheat mead at home with spontaneous fermentation . Last few batches turn out very delicious.
Basically I use fermentation bucket. Without airlock.
Question nr 1: Should I use a airlock, while fermenting mead spontaneously? If yes, whats the purpose?
Im using glass swing bottles. When mead in the bucket reach'es a desired flavor I pour it in to the glass swing bottles, to build up carbonization, and leave it in the cold storage to mature, while burping time to time. Some bottles have exploded, or mead turn out to be too sour.
Question nr 2: How to stop fermentation in bottles, while preventing flavor changes and extra carbonization build up?
I would like to try age a sparkling mead in this way.
I Have a few questions.
I make a buckwheat mead at home with spontaneous fermentation . Last few batches turn out very delicious.
Basically I use fermentation bucket. Without airlock.
Question nr 1: Should I use a airlock, while fermenting mead spontaneously? If yes, whats the purpose?
Im using glass swing bottles. When mead in the bucket reach'es a desired flavor I pour it in to the glass swing bottles, to build up carbonization, and leave it in the cold storage to mature, while burping time to time. Some bottles have exploded, or mead turn out to be too sour.
Question nr 2: How to stop fermentation in bottles, while preventing flavor changes and extra carbonization build up?
I would like to try age a sparkling mead in this way.