JRGlobis
Member
- Joined
- May 8, 2021
- Messages
- 17
- Reaction score
- 4
I’m in a bit of a pickle and need some guidance.
I’m new to the mead game, but have made a few batches of everything from extract to all grain beer, so I’d say I have a basic knowledge and vocabulary, but admit I’m mostly clueless and wing it mostly. Please don’t slay me if I sound naive!
So I made a 5 gallon batch about 8 months ago. It was on primary for 3-4 weeks. Due to time constraints, I had to transfer it to a corny keg for secondary. Before doing so, I added about 5lbs of fresh raspberries that I had steamed for about 30 min to sanitize, puréed them, and poured into the corny with the mead. I then pushed CO2 into the keg, essentially force carbonating and trying to get any residual oxygen out, and left it for 7 months.
While I was gone, I had my wife “burp” it periodically by lifting the blowoff valve just to make sure it was still carbbed, but never added additional CO2 as it seemed by her description that it always seemed to be a strong burp, and it smelled good and sweet.
Now the conundrum. I want to bottle some of it for aging, and I want to leave some in the keg for immediate enjoyment, but I’m concerned that as soon as I try to make the first pour the liquid out tube or poppit valve will become obstructed by the sediment and raspberries.
I have considered blowing off all the CO2, siphoning out the sediment, and the filling bottles with the picnic tap, but I’m worried about, infection, oxygen corruption, and how that would affect aging and carbonation over the long term.
I’ve considered blowing off the oxygen, flipping it upside down, and trying to slowly unscrew the gas in ball lock valve enough to let the sediment escape, and once I see mostly clear, screwing it back on, flipping it back up, re pressurizing, and not bottling.
Last, I’ve considered just rolling the dice and hoping the poppit or ball lock doesn't
get fouled and trouble shoot from there.
Desired endstate would be to successfully have 2/3 of it bottled, and the last 1/3 drinkable, preferably not in a quasi raspberry mead smoothie form.
If y’all have any ideas, suggestions, or “shame on you” feedback, please let me know! Thanks in advance!
I’m new to the mead game, but have made a few batches of everything from extract to all grain beer, so I’d say I have a basic knowledge and vocabulary, but admit I’m mostly clueless and wing it mostly. Please don’t slay me if I sound naive!
So I made a 5 gallon batch about 8 months ago. It was on primary for 3-4 weeks. Due to time constraints, I had to transfer it to a corny keg for secondary. Before doing so, I added about 5lbs of fresh raspberries that I had steamed for about 30 min to sanitize, puréed them, and poured into the corny with the mead. I then pushed CO2 into the keg, essentially force carbonating and trying to get any residual oxygen out, and left it for 7 months.
While I was gone, I had my wife “burp” it periodically by lifting the blowoff valve just to make sure it was still carbbed, but never added additional CO2 as it seemed by her description that it always seemed to be a strong burp, and it smelled good and sweet.
Now the conundrum. I want to bottle some of it for aging, and I want to leave some in the keg for immediate enjoyment, but I’m concerned that as soon as I try to make the first pour the liquid out tube or poppit valve will become obstructed by the sediment and raspberries.
I have considered blowing off all the CO2, siphoning out the sediment, and the filling bottles with the picnic tap, but I’m worried about, infection, oxygen corruption, and how that would affect aging and carbonation over the long term.
I’ve considered blowing off the oxygen, flipping it upside down, and trying to slowly unscrew the gas in ball lock valve enough to let the sediment escape, and once I see mostly clear, screwing it back on, flipping it back up, re pressurizing, and not bottling.
Last, I’ve considered just rolling the dice and hoping the poppit or ball lock doesn't
get fouled and trouble shoot from there.
Desired endstate would be to successfully have 2/3 of it bottled, and the last 1/3 drinkable, preferably not in a quasi raspberry mead smoothie form.
If y’all have any ideas, suggestions, or “shame on you” feedback, please let me know! Thanks in advance!