I fool feelish about not keeping better notes.
Last year I made some Hard Cider. My notes show that I used potassium sorbate @ 1/2 tsp/gallon and potassium metabisulfite @ one tablet per gallon. That is supposed to sterilize/stop the yeast.
Several days later I bottled it in Champaign bottles with the addition of xylitol for back sweetening.
The cider was so-so but everyone comments on the tiny bubbles in the beverage -- much like Champagne.
I cannot determine how that carbonation got into the beverage since I used the potassium sorbate and potassium metabisulfite which should have stifled the additional fermentation.
I would like to duplicate this effect of tiny bubbles for a mead but I am unsure what I did to get those small bubbles.
Do you have any idea how this might have happened or suggestions to re-create the same effect in a mead?
Last year I made some Hard Cider. My notes show that I used potassium sorbate @ 1/2 tsp/gallon and potassium metabisulfite @ one tablet per gallon. That is supposed to sterilize/stop the yeast.
Several days later I bottled it in Champaign bottles with the addition of xylitol for back sweetening.
The cider was so-so but everyone comments on the tiny bubbles in the beverage -- much like Champagne.
I cannot determine how that carbonation got into the beverage since I used the potassium sorbate and potassium metabisulfite which should have stifled the additional fermentation.
I would like to duplicate this effect of tiny bubbles for a mead but I am unsure what I did to get those small bubbles.
Do you have any idea how this might have happened or suggestions to re-create the same effect in a mead?